Fried Chicken Curry

I love red meat and given a choice I prefer red meat to chicken. But I think the number of Chicken recipes here is more than the combined number  (beef & mutton)of red meat recipes. Looks like, when it comes to non veg, Chicken is the crowd pleaser ;)

Here is another chicken curry recipe that goes well with rice and roti. This chicken curry is packed with flavors and the shallow frying of cooked chicken pieces gives a texture to the curry. Though it goes with plain rice, I recommend serving this with some kind of variety rice.

Hope you get to try this dish and like it too.

Recommended sides: Ghee Rice, Jeera Rice, Peas Pulao, Coconut Rice, Neer Dosa or Roti.

Here is the recipe…

Fried Chicken Curry
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Fried Chicken Curry

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Author: Maria Jose Martin


  • 700 - 800 gms Chicken (measured after cleaning)
  • 4 small - medium Onion (sliced)
  • 1 - 1.5 tbsp, each Crushed ginger & garlic
  • 1.5 tbsp Kashmiri chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp Fennel powder
  • 1/2 tsp Turmeric powder
  • 2 medium - big Tomatoes (sliced)
  • 8 - 10 Small / pearl onion (sliced)
  • 2 Green chilli, slit lengthwise (optional)
  • Curry leaves
  • Salt
  • Oil (I used Coconut oil)


  • Heat 1 tbsp oil in a pressure cooker. Add sliced onion and cook till it browns. 
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  • Add crushed ginger & garlic. Cook for 3-4 mins, till the raw smell goes.
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  • Add kashmiri chilli powder, coriander powder, turmeric and fennel powder. Cook for 3-4 mins, till the raw smell goes and oil starts appearing. You may add 1-2 tbsp water to bring together the masala. 
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  • Add sliced tomatoes and salt. Cook till it becomes soft.
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  • Add cleaned chicken pieces and mix well. Make sure the chicken pieces are coated with masala. 
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  • Add 1 1/4 cup water, bring it to boil. Close the cooker and put the weight on. Pressure cook till 1 whistle, on highest flame. Reduce flame to lowest and cook for 5 more mins. Switch off the gas and let pressure drops completely. 
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  • Separate the gravy and chicken pieces. In a deep and wide pan, heat 2 - 3 tbsp oil. Shallow fry the chicken pieces, till it becomes a golden brown color. 
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  • In the same pan (add oil, if required), add sliced small onion, green chilli (if using) and curry leaves. Fry it till it becomes golden.
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  • Add the gravy to this and cook it for 5-7 mins, till it reduces a bit.
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  • Add fried chicken pieces to this and mix well. Make sure the chicken pieces are covered with gravy. Cover and cook on lowest flame for 5 mins. Switch off the gas and let the curry rest for half an hr, before serving. 
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If you are planning to serve it for guests, I recommend you make it one day in advance. I felt the flavor is better on second day ;)
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