Super-crunchy pan-fried chicken breasts with curry from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 647) by Mark Bittman

  • chicken breasts
  • curry powder
  • peanut oil
  • rice vinegar
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for peanut oil, cider vinegar for rice vinegar, any spice mixture for curry powder; and chicken tenders, chicken cutlets, shrimp, clams, squid, or oysters for chicken breasts.

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