I wish that I could claim full glory for having created this recipe, but it is slightly adapted from a recipe I saw in the Southern Living cookbook, 1001 Ways to Cook Southern, page 660. The original recipe uses a cut-up, whole chicken which is marinated then breaded and fried. I decided that it would be deliciously wonderful to use chicken breast tenderloins and a seasoned panko breading. Such a great idea.
Curried Chicken Tenderloins with Minted Mango Dipping Sauce
Recipe by Terri @ that’s some good cookin’ as adapted from 1001 Ways to Cook Southern
For the Marinade
- 12 chicken breast tenderloins
- 2 cups plain yogurt
- 6 tablespoons chopped fresh cilantro
- 4 teaspoons red curry powder
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground ginger
- 1 teaspoon salt
Put tenderloins in a plastic zipper bag. In a medium bowl, stir together remaining ingredients. Pour sauce over chicken in plastic bag. Close bag and knead the chicken and sauce gently through the outside of the bag to get the tenderloins completely coated. Place in refrigerator for at least 3 hours or overnight.
- 2 cups panko bread crumbs
- 1/2 cup sesame seeds
- 1 teaspoon garam masala (Indian spice; find it in the spice isle)
- 1 teaspoon coarsely ground pepper
Mix all ingredients together in a medium-size bowl. Set aside.
To Cook Chicken
- Place a wire rack (such as you would for cooling cookies) on a large baking sheet.
- Lay each marinated coated tenderloin on the rack. Let sit for 10 minutes.
- While chicken is resting, in a large frying pan bring approximately 1/2″ of oil to 350-degrees F. I used a thermometer to gauge the temperature of the oil. It is important to keep the cooking oil between 325-350 degrees. Over 350-degrees the breading will burn before the chicken is done. Under 325-degrees the breading will absorb too much oil. I kept the thermometer in the oil throughout the frying process so that I could adjust the heat as needed.
- Coat each tenderloin with the breading mixture; then set the tenderloins back on the rack.
- When the oil reaches 350-degrees, fry 3-4 chicken chicken pieces at a time; about 1 1/2-2 minutes per side, until deep golden brown. Watch carefully so that the breading will not burn.
- Place chicken on a clean rack to drain. Keep warm in a 150-degree oven until ready to serve.
- Serve with Minted Mango Dipping Sauce.
Minted Mango Dipping Sauce
- 1 (9 ounce) jar mango chutney (about 3/4 cup)
- 3 tablespoons fresh lime juice
- 1 tablespoon chopped fresh mint
Stir together. Serve at room temperature as a dipping sauce for chicken tenderloins.
Coconut Jasmine Rice is a wonderful accompaniment for this dish. It is lightly sweet and is the perfect foile for the spicier curry flavors of the chicken.