Spicy Dry Fried Curry Chicken
6 servings
Ingredients
1 (2 to 3 pound) whole chicken
½ teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 ½ tablespoons chili powder
1 ½ teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 ½ 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
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.
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