Dry Chicken Curry

by Angie Liew
Dry Chicken Curry
Dry Chicken Curry

Dry Chicken Curry

The word ‘curry’ is synonymous with Indian food.  Although not all Indian food is curry, there are some delicious examples of it in this varied, exotic cuisine.  Dry Chicken Curry is just a small sampling of Indian recipes I have tried in my kitchen.
Print Recipe
Print Recipe
Dry Chicken Curry
By Angie Liew of Huang Kitchen
The word ‘curry’ is synonymous with Indian food. Although not all Indian food is curry, there are some delicious examples of it in this varied, exotic cuisine. Dry Chicken Curry is just a small sampling of Indian recipes I have tried in my kitchen.
Serving For
6people
Prep Time
15minutes
Cook Time
25minutes
Serving For
6people
Prep Time
15minutes
Cook Time
25minutes
Ingredients
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Change Servings?
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Instructions
  1. To cook dry chicken curry, first rinse and chop chicken into bite size. Measure 3 tablespoons meat curry powder.
    To cook dry chicken curry, first rinse and chop chicken into bite size. Measure 3 tablespoons meat curry powder.
    To cook dry chicken curry, first rinse and chop chicken into bite size. Measure 3 tablespoons meat curry powder.
    To cook dry chicken curry, first rinse and chop chicken into bite size. Measure 3 tablespoons meat curry powder.
  2. Then cut ginger into thin strips, cut half the onions into cubes, have ready 2 cm cinnamon stick and 5 tablespoons oil to fry the chicken.
    Then cut ginger into thin strips, cut half the onions into cubes, have ready 2 cm cinnamon stick and 5 tablespoons oil to fry the chicken.
    Then cut ginger into thin strips, cut half the onions into cubes, have ready 2 cm cinnamon stick and 5 tablespoons oil to fry the chicken.
    Then cut ginger into thin strips, cut half the onions into cubes, have ready 2 cm cinnamon stick and 5 tablespoons oil to fry the chicken.
  3. Cut the other half onions into rings, squeeze lime juice from 2 calamansi, chopped spring onions and some salt to taste.
    Cut the other half onions into rings, squeeze lime juice from 2 calamansi, chopped spring onions and some salt to taste.
    Cut the other half onions into rings, squeeze lime juice from 2 calamansi, chopped spring onions and some salt to taste.
    Cut the other half onions into rings, squeeze lime juice from 2 calamansi, chopped spring onions and some salt to taste.
  4. To cook the dish, first heat up oil in a wok, preferably a non-stick. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
    To cook the dish, first heat up oil in a wok, preferably a non-stick. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
    To cook the dish, first heat up oil in a wok, preferably a non-stick. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
    To cook the dish, first heat up oil in a wok, preferably a non-stick. Add cinnamon stick, ginger strips and onion cubes. Fry till fragrant.
  5. Add the chicken pieces and stir fry till well mixed with the ginger and onions.
    Add the chicken pieces and stir fry till well mixed with the ginger and onions.
    Add the chicken pieces and stir fry till well mixed with the ginger and onions.
    Add the chicken pieces and stir fry till well mixed with the ginger and onions.
  6. Then add salt to taste. Stir fry until chicken turns brown.
    Then add salt to taste. Stir fry until chicken turns brown.
    Then add salt to taste. Stir fry until chicken turns brown.
    Then add salt to taste. Stir fry until chicken turns brown.
  7. Add the curry powder and fry over high heat, stirring gently.
    Add the curry powder and fry over high heat, stirring gently.
    Add the curry powder and fry over high heat, stirring gently.
    Add the curry powder and fry over high heat, stirring gently.
  8. Stir gently until chicken is well coated with curry powder. Add hot water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
    Stir gently until chicken is well coated with curry powder. Add hot water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
    Stir gently until chicken is well coated with curry powder. Add hot water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
    Stir gently until chicken is well coated with curry powder. Add hot water. Cover and simmer over medium heat until liquid dries and the chicken becomes tender.
  9. Add the cut onion rings into the chicken mixture.
    Add the cut onion rings into the chicken mixture.
    Add the cut onion rings into the chicken mixture.
    Add the cut onion rings into the chicken mixture.
  10. Stir fry until onion rings are well mixed with the chicken.
    Stir fry until onion rings are well mixed with the chicken.
    Stir fry until onion rings are well mixed with the chicken.
    Stir fry until onion rings are well mixed with the chicken.
  11. Lastly add the lime juice.
    Lastly add the lime juice.
    Lastly add the lime juice.
    Lastly add the lime juice.
  12. Add some chopped spring onions for colour. Stir quickly before dishing out.
    Add some chopped spring onions for colour. Stir quickly before dishing out.
    Add some chopped spring onions for colour. Stir quickly before dishing out.
    Add some chopped spring onions for colour. Stir quickly before dishing out.
  13. Dish up the dry curry chicken into a serving dish, garnish with more chopped onions before serving. As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others……. It also taste really nice served with just plain boiled or steamed rice.
    Dish up the dry curry chicken into a serving dish, garnish with more chopped onions before serving. As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others……. It also taste really nice served with just plain boiled or steamed rice.
    Dish up the dry curry chicken into a serving dish, garnish with more chopped onions before serving. As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others……. It also taste really nice served with just plain boiled or steamed rice.
    Dish up the dry curry chicken into a serving dish, garnish with more chopped onions before serving. As this is a dry curry, it can be eaten with tortilla wraps, naan bread, chapatis and others……. It also taste really nice served with just plain boiled or steamed rice.
  14. And you're done! This most basic of curry chicken recipe is also one of the tastiest. So Enjoy!
    And you're done! This most basic of curry chicken recipe is also one of the tastiest. So Enjoy!
    And you're done! This most basic of curry chicken recipe is also one of the tastiest. So Enjoy!
    And you're done! This most basic of curry chicken recipe is also one of the tastiest. So Enjoy!
Notes

Be sure to use MEAT curry powder.

Remember to add the lime juice last.

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