1.5 lbs boneless skinless chicken breasts - halved
2 cups buttermilk
2 tbsp. fresh ginger - grated
3 tbsp. fresh orange zest
1/2 tsp. salt
dash of pepper
1 1/2 cups all-purpose flour
5 tsp. curry powder
3/4 tsp. ground ginger
pinch cayenne pepper
In a zip lock bag, place the halved chicken breasts, buttermilk, grated ginger & orange zest, salt & pepper. Close and allow to marinate in the refrigerator for at least four hours.
In a separate zip lock bag, combine the flour, curry powder, ginger and cayenne pepper. Remove chicken from marinade and place into flour mixture. Seal and shake/turn bag around until all the chicken pieces are coated with flour/curry mixture.
Heat oil (preferably peanut) in a fryer, or large frying pan to 375 degrees. Place three chicken pieces in and fry until golden brown on each side - about 3 minutes.
Using a slotted spoon, transfer to paper towels to drain. Arrange on warmed platter and serve with chutney of your choice.