RECIPE
15 INGREDIENTS4 STEPS35MIN

Loaded Fried Chicken Curry Tacos

5.0
1 Ratings
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Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
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Spice up your Taco Tuesday with a few of these Loaded Fried Chicken Curry Tacos with Ginger Aioli! Easy, delicious, and full of sass!

35MIN

Total Cooking Time

15

Ingredients
Climbing Grier Mountain
My name is Lauren and I'm a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover, and world traveler.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/2 cup
Vegetable Oil
1 lb
Chicken Strips
15 fl oz
Unsweetened Coconut Milk
1
Egg , whisked
1 cup
Buttermilk
1 Tbsp
Curry Powder
to taste
Red Cabbage
to taste
Jalapeño Pepper Slices
to taste
Serrano Pepper Rings
to taste
Carrots , shredded
to taste
Salt and Pepper
1 cup
Mayonnaise
1 Tbsp
Fresh Ginger , grated, freshly grated
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Directions

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Step 1
Combine Buttermilk (1 cup) , Egg (1) , Unsweetened Coconut Milk (15 fl oz) , Chicken Strips (1 lb) , Curry Powder (1 Tbsp) , Salt and Pepper (to taste) . Let the chicken marinate at room temperature for at least 15 minutes.
Step 2
Add Vegetable Oil (1/2 cup) to a dutch oven and preheat to medium high heat. Add All-Purpose Flour (2 cups) to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.
Step 3
To make the aioli, combine Mayonnaise (1 cup) , freshly grated Fresh Ginger (1 Tbsp) and Salt and Pepper (to taste)
Step 4
To serve, place a few chicken strips into a Flour Tortillas (to taste) , add Red Cabbage (to taste) , Jalapeño Pepper Slices (to taste) , Serrano Pepper Rings (to taste) , shredded Carrots (to taste) and put a dollop of ginger aioli on top. Serve and enjoy!

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