Total Time
Prep 15 mins
Cook 40 mins

This recipe is from a local Indian restaurant.

Ingredients Nutrition


  1. 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.
  2. Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in 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.
Most Helpful

Mmm, your curries never disappoint!!! I loved this richly flavoured curry, I didnt cook it until quite dry, always preferring a bit of sauce, but this was excellent, I would happily make it for company. Thank you Celticevergreen, made for My 3 Chefs

Karen Elizabeth October 10, 2013