Spicy Dry Fried Curry Chicken

Recipe View Prepare the Chicken: Clean and cut the chicken into 12 to 14 pieces. In a large bowl, combine the chicken with turmeric powder, coriander powder, black pepper, chili powder, and salt. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for enhanced flavor. (Prep time: 15 minutes + 1 hour marinating)

Recipe View Sauté the Aromatics: Heat vegetable oil in a large, heavy-bottomed pan or wok over medium heat. Add mustard seeds and fenugreek seeds; let them sizzle for a few seconds until they start to pop. Add the sliced onion and sauté until golden brown, about 3-4 minutes. Stir in cumin seeds and curry leaves, cooking for another minute until fragrant. (Cook time: 5 minutes)

Recipe View Build the Curry Base: Add ginger and garlic pastes to the pan and cook for about 2 minutes, stirring constantly to prevent burning. Add the marinated chicken and water. Stir well to combine, then cover the pan with a lid. Let it simmer for 20-25 minutes, or until the chicken is cooked through. (Cook time: 25 minutes)

Recipe View Dry Fry to Perfection: Stir in coconut milk and continue to cook, uncovered, until almost all the liquid has evaporated. Stir frequently to prevent the chicken from sticking to the bottom of the pan. This 'dry frying' process should take about 10-15 minutes. Finally, stir in fresh lime juice and continue cooking until the mixture is completely dry and the chicken is coated in the spice blend. (Cook time: 15 minutes)

Recipe View Serve immediately and enjoy!