Dry Chicken and Coconut Curry

    1 hour 5 minutes

    This is a North Indian style curry which is cooked until nearly dry and finished with lime juice. Serve with rice and chapati.

    27 people made this

    Serves: 6 

    • 1 - 1 1/2 kg 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 grated ginger
    • 1 teaspoon finely chopped garlic
    • 2 cups water
    • 1 cup coconut milk
    • 2 tablespoons fresh lime juice

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Clean chicken and chop into 12 to 14 pieces. Place chicken in a large bowl and season with turmeric, coriander, pepper, chilli powder and salt. Cover 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 in oil for 3 to 4 minutes, until fragrant. Stir in ginger and garlic 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 with lid removed 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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    Reviews in English (13)


    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 USA and Canada)


    Wow! What a delightful dish! It tasted very similar to a curry dish I had at a Thai restaurant in trendy Soho in NYC. Having never cooked this kind of dish before I didn't know what to expect but it was very easy and very delicious. The only thing that marred the event was that I couldn't get the liquid to boil off. I covered the dish for the allotted time and when I took it off, all the liquid was still there. I went ahead and added the coconut milk and let it boil down there but used the thick sauce over rice instead. It was still delicious but likely not what was intended. I will try to get it correct next time as I will definitely be making this again.  -  15 Sep 2002  (Review from Allrecipes USA and Canada)


    My family cannot eat this enough it seems. We make it at least once a week. It does take a while to let all the gravy cook away, and quite a bit of stirring toward the end to avoid burning it. We like to add a small bag of mixed veggies to soak up more flavor and make it a one dish meal with basmati rice. We also like to serve it with yogurt and Indian Relish from this site. If we could give this 10 stars out of 5 we would.  -  10 Oct 2010  (Review from Allrecipes USA and Canada)