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Dry Fried Spicy Curry Chicken

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
120 min
SERVINGS
6 servings
Dinner Indian
Dry Fried Spicy Curry Chicken
Ingredients
  • 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
Instructions
1
Prepare 12 to 14 pieces of chicken by washing and cutting it into bite-sized portions. Place the chicken in a large container, then sprinkle with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover the container with a lid and refrigerate for 1 hour to allow the flavors to penetrate.
2
Heat oil in a large saucepan over medium heat, then add mustard seeds, fenugreek, onion, cumin seeds, and curry leaves to the pan. Cook these ingredients in the oil for approximately 3 to 4 minutes, stirring occasionally. Next, stir in garlic and ginger pastes and cook for an additional 2 minutes to allow the flavors to meld. Add the chicken pieces to the pan, along with water, and stir gently to combine. Cover the saucepan with a lid and cook for 20 to 25 minutes, or until the chicken is tender.
3
Stir in coconut milk and continue cooking until almost all of the liquid has evaporated. To prevent the chicken from sticking to the bottom of the pan, stir constantly as it cooks. Finally, add a squeeze of lime juice and continue cooking until the sauce has thickened to your liking.