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Fried Curry Chicken

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Adjust Servings:
500 g chicken – cut into medium size pieces
4 - 5 tbsp of oil
2 - 3 tbsp of water
2 tomatoes – cut into medium pieces
1/2 tsp black pepper
1 tsp masala powder
2 tsp Kashmiri chili powder
3 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/2 tsp pepper powder
2 tsp vinegar
handful of curry leaves
salt to taste
Masala Powder
100 g fennel seeds
5 pods cardamom
10 cloves
2 in piece cinnamon
1 small piece mace

Nutritional information

33 g
24 g
48 g
2049 mg
156 mg

Fried Curry Chicken

  • Non Veg
  • 45 mins
  • Serves 4
  • Easy


  • Marinade

  • Masala Powder


Chicken is a very popular non-vegetarian item in Indian cuisine for more reasons than one. This particular food item has gained rampant use in Indian households due to religious as well as health considerations. The use of beef, pork, and mutton is restricted for various factors that affect the Indian society. Coupled with these, the easy availability and affordability have really placed chicken in an unenviable status in the culinary map of India. Among the popular Indian dishes which have not heard of Butter Chicken, Tandoori Chicken, The Chicken Tikka or the Chicken Sheekh Kebab. From such an elaborate stable of chicken dishes, Fried Curry Chicken has secured a place of a rare eminence.

Health Benefits

  • Chicken is lean meat and a rich source of protein.
  • It is a source of selenium which boosts our immune system.
  • It is helpful in maintaining a healthy
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How to make Fried Curry Chicken

  • Dry heat the fennel seeds until they’re hot to the touch.
  • Dry heat all the other ingredients until you get a nice aroma of roasted spices.
    • Grind them altogether.
  • Wash and clean the chicken pieces thoroughly.
  • Squeeze and pat dry to remove any additional water.
  • Finely grind the black pepper.
  • Chop the curry leaves.
  • Mix the black pepper, masala powder, Kashmiri chili powder, ginger-garlic paste, turmeric powder, pepper powder, vinegar, curry leaves and salt to taste and make a thick paste out of it.
  • Add chicken pieces to the paste and thoroughly coat them with it.
  • Set aside for 1 hour to marinate.
  • Ensure the chicken pieces bind well with the paste.
  • Cook the chicken at a medium temperature for about 20 minutes and add water only when necessary.
  • When you are sure that the chicken is cooked, open the lid to allow the chicken pieces to fully dry.
  • Take a pan and heat oil in it.
  • Fry the chicken pieces in such a way that they are crispy outside but juicy inside.
    • Note: You can ascertain this by sticking a fork in the chicken piece.
  • Use the leftover masala paste to sauté the chopped tomatoes until tender.
  • Add the fried chicken pieces into the tomatoes.
  • Your fried curry chicken is ready to serve hot.
  • Cherish the meal at work by packing it with your lunch box or food storage containers


Fried chicken might have originated in Scotland.

Green Gram Dosa
Keema Aloo – Ground Beef and Potatoes
Green Gram Dosa
Keema Aloo – Ground Beef and Potatoes

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