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Spicy Dry Fried Curry Chicken

Spicy Dry Fried Curry Chicken

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
Cooldude

Cooldude

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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.
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Reviews

ANNIEJS
39

ANNIEJS

7/21/2004

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, and I wonder if the nutritional info reflected skin-on chicken. Also, I wonder if the chili powder really is chili powder . . . I suspect it's supposed to be ground chilis, or cayenne powder, instead. Chili powder is for making regular western chili. At any rate, I used only 1 tablespoon of cayenne pepper (not chili powder), and used 2 pounds of boneless skinless chicken breast for health reasons. I reduced the oil to 2 tablespoons, reduced the salt to a 1/2 teaspoon, and replaced the coconut milk with light coconut milk plus a dash of coconut extract. Despite the modifications, the dish was still outstanding. Perfect for scooping up with Indian breads, or you could leave a bit of the sauce and have it over basmati rice. The recipe did call for a lot of water--I think 1/2 to 1 cup is better, depending on how wide your pan is. The amount of cayenne I used resulted in a moderately hot dish.

MOOGIEX
28

MOOGIEX

1/1/2004

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 but it was very easy and very delicious. The only thing that marred the event was that I couldn't get the liquid to boil off. I covered the dish for the allotted time and when I took it off, all the liquid was still there. I went ahead and added the coconut milk and let it boil down there but used the thick sauce over rice instead. It was still delicious but likely not what was intended. I will try to get it correct next time as I will definitely be making this again.

alo365
9

alo365

10/11/2010

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. We like to add a small bag of mixed veggies to soak up more flavor and make it a one dish meal with basmati rice. We also like to serve it with yogurt and Indian Relish from this site. If we could give this 10 stars out of 5 we would.

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