Spicy Dry Fried Curry Chicken

    Spicy Dry Fried Curry Chicken


    14 people made this

    About this recipe: 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 favourite dish in my family for years.

    Serves: 6 

    • 1-1.5kg whole chicken
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon ground coriander
    • 2 teaspoons black pepper
    • 1 1/2 tablespoons chilli powder
    • 1 1/2 teaspoons salt
    • 3 tablespoons (45ml) vegetable oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon fenugreek seeds
    • 1 large onion, sliced
    • 1 1/2 teaspoons cumin seeds
    • 3 fresh curry leaves
    • 2 teaspoons grated ginger
    • 1 teaspoon finely chopped garlic
    • 2 cups (500ml) water
    • 1 cup (250ml) coconut milk
    • 2 tablespoons (30ml) fresh lime juice

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Clean chicken and chop into 12 to 14 pieces. Place chicken in a large bowl and season with turmeric, coriander, pepper, chilli powder and salt. Cover 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 in oil for 3 to 4 minutes, until fragrant. Stir in ginger and garlic 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 with lid removed 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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