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Spicy Dry Fried Curry Chicken
Spicy Dry Fried Curry Chicken
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Authentic North Indian family recipe passed down through generations, cherished for its rich flavors and sentimental value.
Ingredients:
  • 1 (2 to 3 pound) whole chicken
  • 0.5 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 2 teaspoons black pepper
  • 1.5 tablespoons chili powder
  • 1.5 teaspoons salt
  • 3 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 large onion, sliced
  • 1.5 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
Instructions:
  • Ensure each piece of the chicken is meticulously cleaned and cut into 12 to 14 pieces. Place the chicken in a sizeable bowl and generously season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover the bowl and let it marinate in the refrigerator for 1 hour.
  • In a large pan over medium heat, heat oil. Add mustard seeds, fenugreek, onion, cumin seeds, and curry leaves. Sauté in oil for 3 to 4 minutes. Incorporate garlic and ginger pastes, cook for an additional 2 minutes. Add chicken, water, stir, and cover with lid. Simmer for 20 to 25 minutes.
  • Combine creamy coconut milk and simmer until the liquid reduces. Stir occasionally to prevent the chicken from sticking. Add zesty lime juice and continue cooking until the mixture thickens.

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