In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce.
Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.
Originally Submitted
3/23/2007
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