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."
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Ingredients

2 h servings 582 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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,...

Most helpful critical review

I tried to cook it till all the liquid disappears, but i think the 2 cups water was simply too much! it would have taken me at least 45 mins on a rolling boil to get it reduced.... so, I gave up...

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....

I have added I cup of water , 3 cloves garlic, 1 inch fresh ginger , all made into paste by rolling the roll -pin over cut garlic/ginger pieces over my cutting board,(thats how I always do whe...

This is an excellent recipe. I am of South Indian descent and have been making chicken curry for years. I've been looking for a great dry recipe and this is it. Only change is I start with 1 ...

This was a nice meal I was affraid to make it!) However it ws pretty nice and spicy......... I had read previous reviews before cooking this and someone said that it may be a mistake to use chil...

Rylyin

I made this recipe exactly as written, and it was wonderful!

I followed this recipe exactly as shown and it was delicious! I wished it was a wee bit drier. I think the next time, I would add 1 cup of water instead at the beginning and add more if needed. ...