Spicy Dry Fried Curry Chicken

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 582 Calories

Ingredients

• 1 ½ teaspoons salt
• 2 cups water
• 1 cup coconut milk
• 3 tablespoons vegetable oil
• ½ teaspoon ground turmeric
• 1 (2 to 3 pound) whole chicken
• 2 tablespoons fresh lime juice
• 1 large onion, sliced
• 1 ½ teaspoons cumin seeds
• 1 ½ tablespoons chili powder
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 teaspoon garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste

Recipe Instructions

Step 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.

Step 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.

Step 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.