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chicken tempura with curry powder

Chicken Tempura with Curry Powder


  • 200 g boneless chicken breast or thigh
  • 1 1/2 teaspoon curry powder
  • oil for deep frying
  • a little salt (optional)


  • 1 egg
  • 40 ml cold water
  • 20 g flour
Step 1

step 1:

Remove the skin of the chicken and cut into bite-size pieces.

Step 2

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

Step 3

step 3:

Dust the chicken lightly with 1 teaspoon curry powder before applying the coating.

Step 4

step 4:

With chopsticks, dip the chicken into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

Step 5

step 5:

Heat the oil to 170°C and deep-fry 3 or 4 chicken pieces 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken pieces in the same manner.

Tori no kareiko-tempura

If desired, sprinkle a little salt on top.


If you sprinkle salt over the chicken, the curry taste becomes more pronounced.


Int'l. recipes with a Japanese twist