Indian Spicy Chicken Curry Fry
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g boneless skinless chicken thighs
- 1 large onion, diced
- 4 garlic cloves, minced
- 14.79 ml fresh minced ginger
- 1-2 habaneros or 1-2 serrano pepper, minced
- 14 curry leaves, shredded (can find at Asian or Indian markets but may omit)
- 1 lime, juice of, fresh
- 44.37 ml olive oil
- 14.79 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml nutmeg
- 1.23 ml mace
- 1.23 ml cinnamon
- 2.46 ml ground black pepper
- 1.23 ml ground turmeric
- 2.46 ml paprika
- 4.92-14.78 ml ground red chili pepper
- 29.58 ml salt
directions
- Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.
- Put the olive oil in a hot wok or medium-sized cooking pot.
- When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
- Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally.
- Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
- Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
- Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
- Add the chicken to the pot and cook for 3 minutes on the same heat level.
- Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
- Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked.
- Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.
- That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!
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