Dry Chicken and Coconut Curry

    Dry Chicken and Coconut Curry

    18saves
    1hour5min


    16 people made this

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

    Ingredients
    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

    Directions
    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate