Indian Spicy Chicken Curry Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
1 large onion, diced
4 garlic cloves, minced
1 tablespoon fresh minced ginger
1 -2 habaneros or 1 -2 serrano pepper, minced
14 curry leaves, shredded (can find at Asian or Indian markets but may omit)
1 lime, juice of, fresh
3 tablespoons olive oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon paprika
1 -3 teaspoon ground red chili pepper
2 tablespoons salt

Preparation

Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.
Put the olive oil in a hot wok or medium-sized cooking pot.
When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally.
Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
Add the chicken to the pot and cook for 3 minutes on the same heat level.
Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked.
Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.
That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!