Indian Spicy Chicken Curry Fry
- Ready In:
- 1 lb boneless skinless chicken thighs
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon 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
- 3 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon mace
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon paprika
- 1 -3 teaspoon ground red chili pepper
- 2 tablespoons salt
- 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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