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    Home » Recipes » Dinner Recipes

    Spicy Curry Fried Chicken with Mango Sour

    Published: Sep 24, 2017 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Curry fried chicken on a wire rack with text graphic.

    Our Spicy Curry Fried Chicken recipe with mango sour will ignite your senses. Seasoned in a dry version of a Caribbean green seasoning, dredged in buttermilk, and fried to golden perfection – it's better than anything you'll find at the bottom of a bucket.

    tongs placing a piece of curry fried chicken onto a cooling rack with other cooked chicken.

    Fried chicken is the ultimate comfort food and one of our favorite chicken recipes - look no further than our Crispy Hot Honey Chicken Tenders or our Copycat KFC Fried Chicken. Skinless chicken thighs covered in batter, dredged in flour, and deep-fried, what’s not to love? Crispy on the outside, juicy and tender on the inside, and packed with intense flavors, our curry fried chicken is a West Indian twist on the classic. 

    Brined in a dry version of a Caribbean green seasoning, using curry powder, garam masala, geera (toasted cumin), and other spices, it’s then dredged in a buttermilk batter, coated in a chunky flour mixture and fried. Each bite reveals a crunchy outer layer with deep, earthy flavor from the curry powder, and a juicy center packed with punch. Consider it similar to kid-friendly chicken tenders, that are adult-approved too!

    And while we could stop here at a crispy fried chicken recipe, our version takes it up a few notches and is served with mango sour – a sweet and tangy pepper sauce traditionally used in Guyanese cooking. It's like a mango version of a plum sauce and perfect for dipping or drizzling overtop our curry fried chicken for a bright, bold, and spicy bite. Serve by itself or alongside our Creamy Sweet Coleslaw, House Salad, or Oven Baked French Fries.

    If you love Indian flavors you’ll also love our Dairy Free Butter Chicken, Spicy Curry Beef Pot Pie with Potatoes, Curried Pork Patty Pies, or our Curry Chicken Pot Pie Recipe – wow, that’s a lot of pie. 

    Ingredient List

    ingredients for spicy curry fried chicken labelled with text graphic.

    Spice Mix

    • Onion powder: Along with garlic salt are mimicking the flavor of green seasoning commonly found in West Indian cooking.
    • Garlic salt: If you only have garlic powder, add additional salt to the recipe.
    • Salt: Kosher or sea salt, flaky salt for finishing if available.
    • Thyme: Dried thyme is preferred, but fresh is acceptable.
    • Curry powder: Caribbean or West Indian style, if available.  Chief Hot and Spicy Duck/Goat Curry Powder is our go-to. Otherwise, use whatever curry powder is available to you.
    • Garam masala: Available in most grocery store spice aisles. It’s a fragrant spice used in Indian cooking.
    • Geera (roasted cumin powder): Geera will be available in most Caribbean or West Indian Stores. Alternatively, you can toast cumin seed and grind it, or just use ground cumin.

    Fried Chicken

    • Chicken thighs: The best quality available to you, boneless and skinless.
    • Buttermilk: Can be substituted with regular milk with a splash of vinegar.
    • Egg: As fresh as possible
    • All-purpose flour: Preferred, but we’ve made fried chicken with whole wheat, bread, and pastry with similar results.
    • Frying oil: We use peanut oil for frying, however, use any neutral oil with a high smoking point.

    Mango Sour (Optional - Ingredients not pictured):

    • Mango: Find a mango that is green and firm, it will provide the sourness to the sauce.
    • Garlic: Fresh garlic for flavor:
    • Hot pepper: Wiri pepper is preferred, but Scotch bonnet or chili will also work.

    See the recipe card for full information on ingredients and quantities.

    Variations

    • Curry Fried Chicken Sandwich: Mix mango sour and mayonnaise, slather it on a bun, top with a piece of curry fried chicken, and enjoy.
    • KFC Style: Browse our KFC-Inspired Fried Chicken recipe.
    • Extra Spicy: Add chili powder to the spice mixture.
    • Dip Options: Try our Homemade Hot Honey or Dill Pickle Ranch.

    Recipe Steps: How to Make Curry Fried Chicken

    dry green seasoning ingredients in a bowl with a spoon.

    1. Make the spice mixture.

    Combine onion powder, curry powder, garam masala, garlic salt, salt, thyme, and geera in a small bowl.

    chicken thighs covered in dry brine spices in a bowl.

    2. Dry brine the chicken.

    Sprinkle a tablespoon and a half of the spice mixture over the chicken and massage until it is evenly coated. Set aside for 30 minutes.

    (Optional) Make the Mango Sour: boil mango, garlic, pepper, and water in a pot for 30 minutes. Blend and season. Cool before serving.

    buttermilk being poured over top of dry-brined chicken thighs in a bowl.

    3. Make the wet dredge.

    In a small bowl, whisk buttermilk and egg. Pour over the chicken and gently mix it to get all the chicken completely coated in the buttermilk.

    Hand holding laser thermometer reading 350°F over oil.

    4. Heat the oil.

    Heat to 350°F in a large, heavy pot over medium-high heat.

    curry spice mixture mixed with flour for dredge.

    5. Make the dry dredge.

    In a large shallow bowl, combine the remaining spice mixture and flour.

    process showing chicken dredged in buttermilk, then dredged in flour then laid on a wire rack.

    6. Dredge the chicken.

    Working one at a time, coat the chicken in the flour mixture. Transfer to a wire rack until frying.

    seasoned and dredged chicken thighs going into hot oil with tongs.

    7. Fry the chicken.

    Fry 2-3 pieces of chicken for 5-6 minutes, flipping once halfway through, until golden brown and cooked through.

    six pieces of cooked curry fried chicken topped with flaky salt on a wire rack.

    8. Season and drain.

    Transfer to a wire rack to allow excess oil to drain, and season with salt. 

    Chef's Tip

    If you don't have a thermometer to test the oil temperature, heat on medium-high for 5 minutes, hover your hand a few inches above the oil. If it feels hot, clump a little bit of the dredge from the flour and drop in the oil. If it fries, surrounded by bubbles and floats to the top then the oil is ready.

    curry fried chicken on a plate topped with mango sour and green onions.

    FAQ

    What sauce do you serve with curry fried chicken?

    We love our homemade Mango Sour, but plum sweet and sour sauce also pairs wonderfully with this recipe.

    Does this recipe work with bone-in chicken thighs and drumsticks?

    Yes, increase the cooking time to 12-18 minutes, even longer depending on the size of the chicken. Always test the internal temperature with a meat thermometer.

    Other Spicy Recipes to Consider

    • Spicy and Savory French Toast with Bacon, Tomato and Avocado
    • devilled eggs on a beige plate topped with bacon and jalapeno.
      Spicy Deviled Eggs with Jalapeño and Bacon
    • Freshly baked Pork Enchiladas Al Pastor with pineapple, jalapeños, red onion, cilantro and cheese on top
      Pork Enchiladas Al Pastor Inspired
    • Green Shakshuka Recipe with Bacon and Tomatillo Sauce - Served as an early meal, brunch or a weeknight dinner, it’s a one-skillet dish that’s filled with bright and spicy notes and is as effortless as it is delicious, and our take on it is the perfect blend of a Middle-Eastern and Mexican flair. #brunch #breakfast #comfortfood #foodphotography #foodstyling
      Green Shakshuka with Bacon and Tomatillo Sauce

    If you tried this Curry Fried Chicken Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Recipe Card

    curry fried chicken cut up on a plate with mango sour drizzled over top.

    Spicy Curry Fried Chicken with Mango Sour

    5 from 1 vote
    Philip Lago and Mystique Mattai
    This Curry Fried Chicken recipe with mango sour is loaded with intense flavor. Brined spicy curry seasoning, dredged in buttermilk, and fried to golden perfection – it's better than anything you'd find at the bottom of a bucket.
    Servings: 6 servings
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Inactive Time 30 minutes mins
    Total Time 1 hour hr 20 minutes mins

    Ingredients
      

    • 2 tablespoon onion powder
    • 2 tablespoon curry powder
    • 1 tablespoon garam masala
    • 1 tablespoon garlic salt
    • 2 teaspoon salt
    • 2 teaspoon thyme
    • 2 teaspoon geera (roasted cumin seed) or ground cumin
    • 12 chicken thighs boneless and skinless
    • 1 cup buttermilk
    • 1 large egg
    • 2 ¼ cups all-purpose flour
    • 6 cups frying oil

    Instructions
     

    • Combine onion powder, curry powder, garm masalad, garlic salt, salt, thyme, and geera in a small bowl.
    • Place the chicken thighs in a large bowl. Sprinkle with 1 ½ tablespoons of the spice mixture. Massage the spices into the chicken and set aside to brine for 30 minutes to 1 hour to let the chicken absorb the spices and come to room temperature.
    • In a small bowl, whisk buttermilk and egg. Pour over the chicken and toss to ensure the all the chicken is completely coated in the buttermilk.
    • Heat to 350°F in a large, heavy pot over medium-high heat.
    • In a large shallow bowl, combine remaining spice mixture and flour.
    • Working one at a time, use tongs to transfer a chicken thigh to the spiced flour and press it down firmly to get a good coating. Flip and press down again to coat, then transfer to a wire rack. Repeat with remaining chicken.
    • Carefully lay 2-3 pieces of chicken into the hot oil and fry for 2-3 minutes, then flip and fry another 2-3 minutes, until golden brown and cooked through. (A thermometer inserted in the center of the chicken should read at least 160°F) Transfer to wire rack to allow excess oil to drain, and season with salt.
    • Serve with a side of our Mango Sour and creamy coleslaw.

    Recipe Notes

    Scroll up for a visual walk through of the recipe.
    Spice substitutions: If you can't find West Indian curry, then use what is available to you. Geera, can be easily substituted with ground cumin. Garlic salt can be substituted with 3 parts salt to 1 part garlic powder.
    Oil: We prefer peanut oil for deep frying, however, use any neutral oil with high smoke point.
    Keeping Fried Chicken Warm: While frying the chicken in batches, keep cooked chicken warm on a wire rack over a baking sheet in the oven, heated at 275°F.
    Storage: Keep leftover chicken in a sealed container in the fridge for up to 3 days. Reheat in the oven at 350°F until hot, with chicken placed on a wire rack over a baking sheet. 
     

    Nutrition

    Calories: 2649kcal | Carbohydrates: 42g | Protein: 45g | Fat: 259g | Saturated Fat: 44g | Polyunsaturated Fat: 133g | Monounsaturated Fat: 66g | Trans Fat: 2g | Cholesterol: 253mg | Sodium: 2170mg | Potassium: 648mg | Fiber: 3g | Sugar: 2g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 5mg

    Additional Information

    Course: Dinner
    Cuisine: Caribbean Inspired, Fusion Food, West Indian Inspired
    Servings: 6 servings
    Calories: 2649
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Stephanie says

      November 17, 2017 at 7:27 pm

      OMG... I have no words!5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:13 am

        LOL... thanks Stephanie!

        Reply
    2. Hillary Harper says

      September 25, 2017 at 12:59 am

      This looks incredible! I'm originally from the South and I LOVE my fried chicken, but adding curry sounds amazing and takes it to a whole new interesting level. So excited to try this!

      Reply
      • chefsouschef says

        September 25, 2017 at 8:09 am

        Thanks Hillary! Let us know what you think when you try it!

        Reply
    5 from 1 vote

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