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Curried Chicken Tenderloins with Mango Dipping Sauce

Author: Terri @ that's some good cookin'

Ingredients

For the Marinade

  • 2 cups plain yogurt
  • 6 tablespoons chopped fresh cilantro
  • 4 teaspoons red curry powder
  • 1 tablespoons lemon zest
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 12 chicken breast tenderloins

Breading

  • 2 cups Panko bread crumbs
  • 1/2 cup sesame seeds
  • 1 teaspoon garam masala
  • 1 teaspoon coarsely ground black pepper

Minted Mango Dipping Sauce

  • 1 jar (9 ounce) mango chutney (about 3/4 cup)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh mint

Instructions

For the Marinade

  • In a medium bowl, stir together remaining marinade ingredients. Set aside.
  • Put tenderloins in a glass bowl or gallon-sized plastic zipper bag. Set aside. 
  • Pour the sauce over the chicken. 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 2 hours or overnight.

For the Coating

  • Mix all ingredients together in a medium-size bowl. Set aside.

For Cooking the 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.

For the Mango Dipping Sauce

  • In a small bowl, stir all sauce ingredients together. Serve at room temperature as a dipping sauce for chicken tenderloins.

Notes

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.
Adapted from 1001 Ways to Cook Southern