Spicy Dry Fried Curry Chicken

Spicy Dry Fried Curry Chicken

11

"This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years."

Ingredients

2 h {{adjustedServings}} servings 582 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
  2. Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
  3. Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

Footnotes

  • Garnish with curry leaves if desired.
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Reviews

11
  1. 13 Ratings

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Delicious recipe! It even looks just wonderful on the plate. A few things could be clearer. For instance Indian chicken is almost always prepared skinless, but that's not clear in the recipe,...

Wow! What a delightful dish! It tasted very similar to a curry dish I had at a Thai restaurant in trendy Soho in NYC. Having never cooked this kind of dish before I didn't know what to expect...

My family cannot eat this enough it seems. We make it at least once a week. It does take a while to let all the gravy cook away, and quite a bit of stirring toward the end to avoid burning it....