Spicy Dry Fried Curry Chicken

    1 hour

    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 favourite dish in my family for years.

    18 people made this

    Serves: 6 

    • 1 whole chicken
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon ground coriander
    • 2 teaspoons black pepper
    • 1 1/2 tablespoons chilli 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 fresh curry leaves
    • 2 teaspoons ginger paste
    • 1 teaspoon garlic paste
    • 500ml water
    • 250ml coconut milk
    • 2 tablespoons fresh lime juice

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    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, chilli 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    not much taste really and it really makes your face heat up.  -  28 Jan 2016


     -  16 Feb 2013


    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.  -  21 Jul 2004  (Review from Allrecipes US | Canada)