Crispy Curried Chicken

Prep Time: 10 min
Cook Time: 40 min
Serves: 4

Baked crispy chicken with a full-on curry taste in every bite (aka modern shake-and-bake) is a snap to make. Matter of fact, it takes a fraction of the time needed to make a good curry sauce. Then comes the added joy of picking the coated chicken up in your fingers and digging in plus the added bonus – toasted coconut in the coating – divine !!!!


8 skinless chicken thighs, bone-in or boneless
1/2 cup (125 mL) sour cream, not fat free
1 tbsp (15 mL) curry paste
2 tsp (10 mL) liquid honey, (optional)
3/4 cups (175 mL) panko breadcrumbs
3/4 cups (175 mL) breadcrumbs, dry, fine
3/4 cups (175 mL) unsweetened coconut, shredded
3/4 cups (175 mL) panko breadcrumbs
3/4 cups (175 mL) breadcrumbs, dry, fine
1 tbsp (15 mL) curry powder
1 tbsp (15 mL) cumin, ground


1 Preheat oven to 375ºF (180ºC). Line a baking sheet with parchment paper or foil. Oil or spray foil if using. Remove all visible fat from chicken.
2 In a dish just large enough to hold a single piece of chicken, combine sour cream, curry paste and honey if using. Use a fork to mash curry paste until no lumps remain and to evenly blend. Combine crumbs, coconut and curry powder in a medium size plastic bag or dish. Shake or stir to mix.
3 Open up one piece of chicken so it is as flat as possible. Place in the curried sour cream. Turn to evenly coat. It should not be heavily coated. Use your finger to make sure the coating is light and even. Flatten out the chicken again and place it in the crumb mixture. Gently shake to evenly coat or press chicken into the crumbs, then turn chicken and press in the other side. Shaking off any excess crumbs, place chicken on the parchment or foil. Repeat with remaining pieces. If crumbs are left and there are areas on the chicken that are skimpily coated, lightly sprinkle crumbs over the bare areas and gently press onto the chicken. For extra crispiness, lightly spray the chicken with oil.
4 Bake in the centre of the preheated 375ºF (180ºC) oven until golden and crispy looking, from 40 to 45 minutes or until meat thermometer reaches internal temperature of 165ºF (74ºC). A cucumber or avocado salad, sliced tomatoes and brown rice are perfect companions.