Light Curry Sauce Fried Chicken Recipe

Number of serving: 4

Total Preparation time: 5 minutes+ 30 minutes marinate time

Total Cooking time: 10 minutes


2 chicken thighs (removed bones)
1 big onion (cut into thick rings)
2 tablespoons Corn flour
1 egg
teaspoon salt

Marinade ingredients:
1 teaspoon salt, teaspoon sugar
1 teaspoon curry powder, teaspoon pepper
1 tablespoon corn flour

Curry Sauce Ingredient:
2 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1 tablespoon chili sauce
teaspoon curry powder, tablespoon sugar
teaspoon salt, 1 teaspoon light soya sauce
3 tablespoon water

Combine chicken with marinade, mix well and marinate for 30 minutes, could keep in refrigerator up to 6 hours. Then coat the chicken with corn flour. Heat up oil in frying pan over medium heat, deep-fry for 4 minutes or until chicken turn to golden brown. Remove from oil and drain with paper towel. Cut the chicken into serving pieces. Dip onion rings in egg and salt mixture, then coat with corn flour and deep-fry in hot oil for 3 minutes or until golden brown, then arrange on top of chicken. Heat up 1 tablespoon oil in pan, stir in sauce ingredients, stir continuously until sauce become thick. Put sauce over onion rings. Serve immediately.

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