Indian Spicy Chicken Curry Fry

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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