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1
Preheat oven to 300F.
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2
In a dutch oven or oven proof pan, heat canola oil over medium heat.
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3
Whisk egg and milk together in a bowl.
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4
Combine 1 cup of flour, seasoning salt and cracked pepper in a resealable plastic bag.
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5
Dip chicken in egg wash. Place in flour bag and shake to coat.
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6
Shake to remove any excess.
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7
Place chicken in the oil and fry just to brown, about 3 minutes per side.
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8
Transfer to paper towel lined plate.
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9
(Note: Dont over crowd the pan, you can fry the chicken in batches if you need to.
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10
).
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11
Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings.
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12
Whisk in 2 tablespoons of flour, cook 1 minute.
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13
Whisk in 2 tablespoons of curry powder, cook 1 minute.
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14
Whisk in chicken broth, soy sauce and garam masala.
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15
Bring to a boil.
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16
While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you dont cross contaminate with the rest of your dinner.
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17
If you dont feel like cutting it, no worries, it is just fine whole as well.
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18
).
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19
Once the curry starts to boil, add the onion and chicken.
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20
Transfer to the oven and cook uncovered for 1 hour, stirring occasionally.
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21
Remove from oven.
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22
Spoon over rice and serve.
