Spicy Dry Fried Curry Chicken

SUBMITTED BY: Cooldude PHOTO BY: Amanda

"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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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (2 to 3 pound) whole chicken
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 1/2 teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

DIRECTIONS

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.
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.
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.

FOOTNOTE

Garnish with curry leaves if desired.

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REVIEWS

Reviewed on Jan. 1, 2004 by MOOGIEX

Wow! What a delightful dish! It tasted very similar to a curry dish I had at a Thai... MORE

Reviewed on Jul. 21, 2004 by ANNIEJS

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ANNIEJS
Jul. 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.

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10 users found this review helpful

Delicious recipe! It even looks just wonderful on the plate. A few things could be clearer. ... MORE