Spicy Dry Fried Chicken Curry Recipe

Ingredients

Whole chicken (1 about 2 to 3 pounds),

 fenugreek seeds (1tsp),

 mustard seeds (1tsp),

vegetable oil (3tbsp),

 salt (1 1/2tsp),

 chili powder (1 1/2tbsp),

black pepper (2tsp),

 ground coriander (1tbsp),

 ground turmeric (1/2tsp),

 fresh lime juice (2tbsp),

 coconut milk (1c),

 water (2c),

 garlic paste (1tsp),

 ginger paste (2tsp),

fresh curry leaves (3),

 cumin seeds (1 1/2tsp),

sliced onion (1large).

Method 

Take chicken, clean it and then cut it into pieces.

 Take a bowl, place the chicken in it and mix it with salt, chili powder, black pepper, coriander powder and turmeric powder.

 Cover the bowl and then keep it in the refrigerator.

 Take a large saucepan, place it over medium heat.

 Heat oil in it and fry mustard seeds, curry leaves, cumin seeds, onion and fenugreek in it for about 3 to 4 minutes.

 Add ginger and garlic paste in it and cook it for 2 minutes more.

 Then add chicken and water in it and mix it.

 Cover the pan and cook it for about 20 to 25 minutes

 Mix coconut milk in it and cook it by stirring until it gets dry.

 Then add lime juice in it and cook it until it gets dry.

When it gets cooked then decorates it with curry leaves and serves it.

Spicy Chicken Chili

    

 1. Ingredients

1.     2 tablespoons cooking oil

2.     1 onion, chopped

3.     2 cloves garlic, minced

4.     1 pound skinless chicken thighs, cut into thin strips

5.     4 teaspoons chili powder

6.     1 tablespoon ground cumin

7.     2 teaspoons dried oregano

8.     1 teaspoon salt

9.     2 jalapeno peppers, seeds and ribs removed, chopped

10.  1 1/2 cups canned crushed tomatoes with their juice

11.  2 1/2 cups canned low-sodium chicken broth or homemade stock

12.  1 2/3 cups drained and rinsed pinto beans

13.  1 2/3 cups drained and rinsed black beans

14.  1/2 teaspoon fresh-ground black pepper

15.  1/3 cup chopped cilantro (optional)

Nutrition Info

Method

1.     In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.

2.     Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

3.     Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Yield: 4 servings