Spiced Curry Leaf Chicken Bites
This Spiced Curry Leaf Chicken Bites recipe is a vibrant twist on traditional popcorn chicken, combining the rich flavors of Southern fried chicken with aromatic Indian spices. The marinated chicken pieces are exceptionally tender and are coated in a crunchy, spicy crust. Flavored with toasted spices, fresh curry leaves, and zesty lime, these bites are elevated by a delightful garnish of crispy fried chiles and additional curry leaves. Serve with spiced maple-vinegar syrup or a tangy green chutney to fully express the burst of flavors. Perfect for gatherings or a comforting family meal, this dish draws from cherished culinary traditions shared between friends and family.
N/A
Servings
1000
Calories
20
Ingredients
Ingredients
Green cardamom pods
4 (seeds removed)
Coriander seeds
2 teaspoons (toasted)
Cumin seeds
2 teaspoons (toasted)
Black peppercorns
12 (toasted)
Buttermilk
2 cups
Serrano chilies
2-3 (seeded, if desired)
Scallions
6 (chopped (white and green parts))
Curry leaves
30 (preferably fresh)
Garlic cloves
4 (peeled)
Cayenne pepper
1.5 teaspoons
Fresh ginger
1 inch (peeled and chopped)
Fresh lime juice
1/4 cup
Fine sea salt
1 tablespoon and 1 teaspoon
Boneless skinless chicken breasts
2 lbs (cut into 1-inch cubes)
All-purpose flour
2 cups
Baking powder
1 teaspoon
Baking soda
1/2 teaspoon
Neutral-tasting oil
3 cups (for frying)
Thai green chili
4 (seeded, if desired)
Spiced maple-vinegar syrup or hot sauce
to serve
Instructions
1
In a small, dry skillet over medium-high heat, toast the green cardamom seeds, coriander seeds, cumin seeds, and black peppercorns for about 30 to 45 seconds, stirring occasionally until fragrant and starting to brown. Divide the mixture in half, and grind one half to a fine powder in a spice grinder. Store any unused spice blend in an airtight container for up to a week.
2
In a blender, combine the remaining toasted spice mix with buttermilk, serrano chilies, scallions (both white and green parts), 15 curry leaves, garlic cloves, 1 tsp cayenne pepper, fresh ginger, lime juice, and 1 tbsp fine sea salt. Blend until smooth, then transfer this marinade into a large resealable plastic bag.
3
Pat the chicken breasts dry, trim any excess fat, and cut them into 1-inch cubes. Place the chicken into the marinade bag, seal it, and shake to coat evenly. Refrigerate the marinated chicken for at least 4 hours, preferably overnight.
4
Prepare the dredging mixture by combining the ground spice blend, all-purpose flour, baking powder, baking soda, remaining ½ tsp cayenne, and 1 tsp salt in a separate large resealable bag. Finely chop 10 of the remaining curry leaves and add them to the flour mix, sealing and shaking the bag to mix thoroughly.
5
Once marinated, use tongs to retrieve half of the chicken pieces from the marinade, shaking off excess liquid before transferring them to the dredging mixture. Seal the bag and shake until well-coated, then place the dredged chicken on a wire rack. Repeat this step with the remaining chicken.
6
Heat neutral oil in a medium Dutch oven over medium-high heat until it reaches 350°F (180°C). Fry the chicken in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Using a slotted spoon, transfer the fried chicken to paper towels to drain excess oil.
7
For the garnish, slice the Thai green chiles in half lengthwise. In the remaining hot oil, deep-fry the chiles and the last 5 curry leaves until crispy, about 30 to 40 seconds. Drain on paper towels.
8
Serve the crispy chicken bites on a plate, garnished with fried chiles and curry leaves. Enjoy immediately with spiced maple-vinegar syrup, hot sauce, or green chutney on the side.
Nutrition Information
45
Fat
90
Carbs
62.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for Spiced Curry Leaf Chicken Bites?
The dish is a vibrant twist on traditional popcorn chicken, combining Southern fried chicken techniques with aromatic Indian spices.
What are the key aromatic ingredients in this recipe?
The key aromatics include fresh curry leaves, green cardamom, coriander seeds, cumin seeds, ginger, and garlic.
How long should the chicken marinate?
The chicken should marinate for at least 4 hours, though letting it sit overnight is preferred for maximum flavor and tenderness.
What spices should be toasted before starting the marinade?
You should toast green cardamom seeds, coriander seeds, cumin seeds, and black peppercorns.
How do I prepare the spice powder?
Toast the whole spices for 30 to 45 seconds until fragrant, then grind half of the mixture into a fine powder for the dredging mix.
What ingredients are blended to create the marinade liquid?
The marinade consists of toasted spices, buttermilk, serrano chilies, scallions, curry leaves, garlic, cayenne pepper, fresh ginger, lime juice, and sea salt.
What is the recommended size for the chicken pieces?
The boneless skinless chicken breasts should be cut into 1-inch cubes.
How do I prepare the chicken before it goes into the marinade?
Pat the chicken breasts dry with paper towels and trim any excess fat before cutting them into cubes.
What is included in the dredging mixture?
The dredging mixture contains the ground spice blend, all-purpose flour, baking powder, baking soda, cayenne pepper, salt, and finely chopped curry leaves.
How do I apply the coating to the chicken effectively?
Use tongs to move chicken from the marinade to the dredging bag, shake to coat, then place on a wire rack before frying.
What is the correct frying temperature for the oil?
The neutral oil should reach a temperature of 350 degrees Fahrenheit (180 degrees Celsius) before frying.
How long do I fry the chicken bites?
Fry the chicken in batches for 4 to 5 minutes until they are golden brown and fully cooked.
How do I know when the chicken is done?
The chicken is done when the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
What kind of oil is best for frying these chicken bites?
A neutral-tasting oil with a high smoke point, such as vegetable, canola, or grapeseed oil, is best.
How do I make the crispy garnish for this dish?
Deep-fry sliced Thai green chiles and whole curry leaves in the hot oil for 30 to 40 seconds until crispy.
What kind of chilies are used for the garnish?
The garnish uses Thai green chiles that have been sliced in half lengthwise.
What sauces pair well with Spiced Curry Leaf Chicken Bites?
They are best served with spiced maple-vinegar syrup, hot sauce, or a tangy green chutney.
Can I prepare the spice blend ahead of time?
Yes, you can toast and grind the spices in advance and store the unused portion in an airtight container for up to a week.
How many curry leaves are needed for the marinade phase?
You need 15 curry leaves to blend into the buttermilk marinade.
How many curry leaves are added to the dredging flour?
You should add 10 finely chopped curry leaves to the flour and spice dredging mixture.
What is the total calorie count for this recipe?
The recipe contains approximately 1000 calories.
How much protein is in this chicken dish?
This recipe provides 62.5 grams of protein.
How many carbohydrates does this recipe contain?
The recipe contains 90 grams of carbohydrates.
How much fat is in this recipe?
The dish contains 45 grams of fat.
What is the total ingredient count?
There are 20 individual ingredients used in this recipe.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be substituted for breasts for a juicier result, though cooking times may vary slightly.
What is the purpose of baking powder and baking soda in the dredge?
These leavening agents help create a lighter, crispier, and more aerated crust on the fried chicken.
How should I store leftover spice blend?
Store any unused toasted spice blend in an airtight container for up to one week.
How do I drain the chicken after frying?
Use a slotted spoon to transfer the fried chicken to paper towels to drain excess oil.
Can I use dried curry leaves?
Fresh curry leaves are highly recommended for the best flavor, but dried leaves can be used as a substitute if fresh are unavailable.