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Philip's hands holding a curry fried chicken sandwich above a plate with salad on it
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5 from 1 vote

The Clucking Best Curry Fried Chicken Sandwich EVER

Inspired by Donna Hay's Katsu Curry Fried Chicken Burger, we put an Island twist on her version by marinating the chicken in West Indian curry, scotch bonnets, and sweet mango. This paste collects all the flour and makes for the crispiest, most flavourful chicken sandwich you'll ever have.
Prep Time15 mins
Cook Time15 mins
Course: Food + Drink, Main
Cuisine: West Indian
Keyword: Burger, Chicken, Real Food
Servings: 4 sandwiches
Author: Chef Sous Chef


  • 4 chicken thighs boneless + skinless
  • ¼ cup Caribbean curry powder
  • 1 teaspoon roasted cumin geera
  • ¼ cup diced mango
  • 2 large limes juiced
  • 1 small shallot minced
  • 4 cloves garlic minced
  • 2 scotch bonnet peppers minced
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt + additional for seasoning
  • ½ teaspoon black pepper
  • 2 tablespoon water
  • 1 cup flour
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • 6 cups peanut oil or other frying oil
  • ¼ cup mayo


  • No. 1 | Place the chicken thighs in a single layer on plastic wrap. Cover with another piece of plastic wrap. Using a meat tenderizer, pound out the chicken thighs to a ¼ inch thickness. Place in a bowl for marinating.
  • No. 2 | In a small food processor, blend together the curry powder, cumin, mango, lime juice, shallot, garlic, scotch bonnets, thyme, salt and black pepper. Reserve 2 tablespoon on the mixture and pour the rest over the chicken thighs. Massage the marinade into the chicken and place in the fridge for at least 1 hour and up to 4 hours.
  • No. 3 | Heat the peanut oil to 350° in a large saucepan on medium heat. Use a thermometer to keep track of the oil temperature. While the oil is coming to temperature, mix the remaining curry marinade with 2 tablespoon of water. Cook in a small saucepan on medium-high heat for 5 minutes. Remove from heat and allow to cool. Once cool, mix the curry sauce with mayo for topping the sandwich.
  • No 4 | Meanwhile, whisk together the flour, cornmeal, and baking powder in a large tupperware container or ziploc bag. Place each piece of marinated chicken in the flour and shake vigorously until all thighs have a thick coating of flour on them.
  • No. 5 | Fry the chicken in small batches for 4-5 minutes. Transfer to a wire rack lined with paper towel. Season with salt while they are still hot.
  • No. 6 | Serve on your favourite bun with curried mayo, coleslaw or greens, tomatoes, cheese or whatever else you like.