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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

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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