Kentucky Fried Chicken Curry

A golden, crispy chicken cutlet served over fluffy basmati rice and generously drizzled with a rich, spiced curry sauce. This dish is a fusion of comfort and spice — ideal for a menu feature or a hearty dinner option. Inspired by a mother on one side, a grandmother on the other - and my locality!

Ingredients

For the Chicken Cutlet:

• 2 boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 1 large egg, beaten

• 3/4 cup panko breadcrumbs

• 1/4 cup grated parmesan cheese (optional, for extra crispiness)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp smoked paprika

• 1 tsp curry powder

• 1/2 tsp MSG (optional- makes everything awesome... don't buy the banter)

• Vegetable or canola oil (for shallow frying)

For the Basmati Rice:

• 1 cup basmati rice

• 1 3/4 cups water

• 1/2 tsp salt

• 1 tsp butter or ghee (optional)

For the Curry Sauce:

• 2 tbsp butter or oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced or grated

• 2 tbsp curry powder (mild or medium, as preferred)

• 1/2 tsp ground turmeric

• 1/2 tsp cumin

• 1 tbsp tomato paste

• 1 cup full-fat coconut milk (or heavy cream for a richer version)

• 1/2 cup low-sodium chicken broth

• Salt and pepper to taste

• Optional: fresh cilantro for garnish

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Instructions

Step 1: Prepare the Rice

1. Rinse basmati rice in cold water until the water runs clear.

2. In a medium saucepan, bring 1 3/4 cups water and salt to a boil.

3. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes.

4. Remove from heat and let rest, covered, for another 5 minutes. Fluff with a fork before serving.

Step 2: Make the Curry Sauce

1. In a saucepan over medium heat, melt butter (or heat oil). Add chopped onions and sauté until translucent (about 5 minutes).

2. Add garlic and ginger; sauté for 1–2 more minutes.
   

3. Stir in curry powder, turmeric, cumin, and tomato paste. Cook for 1 minute to bloom the spices.

4. Pour in coconut milk and chicken broth. Stir until smooth.

5. Simmer gently for 10–15 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.

6. Keep warm while preparing the chicken.

Step 3: Prepare and Cook the Chicken Cutlet

1. Flatten chicken breasts slightly to even thickness using a mallet or rolling pin (optional but helpful).

2. Set up three shallow dishes: flour in the first, beaten egg in the second, and a mix of panko, parmesan, salt, pepper, curry, and paprika in the third.

3. Dredge each chicken breast in flour, dip in egg, and coat in the breadcrumb mixture.

4. Heat 1/4" oil in a skillet over medium heat. Once hot, fry each cutlet for 3–4 minutes per side until golden brown and cooked through (internal temp: 165°F / 74°C).

5. Drain on paper towels. Slice just before serving for presentation.

Step 4: Assemble the Dish

1. Spoon a bed of fluffy basmati rice onto a plate or bowl.

2. Lay slices of chicken cutlet over the rice.

3. Generously drizzle the warm curry sauce over the chicken and rice.

4. Garnish with freshly chopped cilantro or a wedge of lime if desired.

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Nutritional Estimates (Per Serving — serves 2)

• Calories: ~650–700 kcal

• Protein: ~35–40 g

• Fat: ~30–35 g

• Carbohydrates: ~60–65 g

• Sugar: ~3–5 g

• Fiber: ~2–3 g

• Sodium: ~500–600 mg

These values are estimated and may vary depending on exact brands and ingredient quantities.