Easy Curry Leaf Chicken (with homemade curry leaf powder)

Name: Curry Leaf Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 500 grams curry cut bone-in chicken; ½ teaspoon salt; ½ teaspoon turmeric powder; 2 cups curry leaves (loosely packed); 1 teaspoon cumin seeds (jeera); 1 teaspoon fennel seeds (saunf); 30 black pepper whole (approx. ½ teaspoon); 2 teaspoons coriander powder; 3 tablespoons groundnut or any neutral flavoured oil; 2 cups thinly sliced onions; 1 inch ginger (crushed); 10 garlic cloves (crushed); 2 teaspoons red chilli powder; ¾ teaspoon salt; 1 ¼ cups water; 1 sprig curry leaves; 2 tablespoons finely chopped coriander leaves; 5 cloves garlic cloves with skin (crushed lightly); 2 green chillies slit; Juice of ½ lemon

By Urvi Dalal

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on May 04, 2026

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This curry leaf chicken is an aromatic, flavorful, and unique chicken curry inspired by flavors of Southern India. If curry leaves in your kitchen only ever make it into a dal tadka, this one’s going to open up a whole new world for you!

an image of curry leaf chicken served on a bed of rice with sliced onions on the side

This curry leaf chicken, also known as karuveppilai chicken, is a South Indian style preparation built entirely around curry leaves. We make homemade curry leaf powder by dry roasting some whole spices. This powder is responsible for a majority of the flavor and aroma in this dish.

It adds this earthy, herby depth that you really can’t get any other way. ̦Plus this entire chicken curry comes together in about 30 minutes. If you’ve enjoyed our spicy chicken roast or chicken kali mirch, you have to try this for your next dinner.

Ingredients for Curry Leaf Chicken

Chicken: Bone-in, curry cut. The bone adds flavour to the dish as it cooks down in the masala.
Curry Leaf Powder: Curry leaves are dry-roasted with cumin, fennel, black pepper, and coriander powder, then ground into a fine powder. This is what makes the dish special.
Aromatics: Thinly sliced onions, crushed ginger, and lots of garlic. This recipe is heavy on garlic, and that’s intentional.
Spices: Red chilli powder, turmeric, and salt.
Fresh Finishing: A sprig of curry leaves, slit green chillies, whole garlic cloves with skin, coriander leaves, and a squeeze of lemon juice right at the end.
Oil: Groundnut oil or any neutral-flavoured oil for frying.

Frequently Asked Questions

Can I make this chicken curry with another herb?

You could try this method with fresh mint or coriander, but the flavour will be completely different. Curry leaves have a unique earthy, nutty aroma when dry roasted that no other herb replicates. If you’re making this recipe, I’d really recommend sticking with curry leaves as the result depends heavily on them.

How can I make this vegetarian?

Paneer cubes or baby potatoes work well as a swap. Fry the paneer until golden on all sides before adding it to the masala, or parboil the potatoes and then cook them in the gravy. The curry leaf powder tastes just as good with both.

Will this recipe work with frozen curry leaves?

Fresh curry leaves are ideal because they roast better and have more aroma. Frozen ones tend to have extra moisture, which means they’ll take longer to dry roast and the powder may not be as fragrant. If frozen is all you have, thaw them first, pat them completely dry, and then roast on low heat for a few extra minutes until they’re fully crisp.

Richa’s Top Tips

Dry roast the curry leaves on low heat until they’re completely crisp. You should be able to crush them easily with your fingers. If they’re still soft, the powder won’t have that intense, concentrated flavour you’re looking for.
Don’t skip the whole garlic cloves with skin at the end. We add them towards the end and cook until just soft for a sweet, mellow garlickiness that’s completely different from the crushed garlic earlier in the recipe.
Make extra curry leaf powder. It stores well in an airtight jar for weeks, and you’ll want to use it in everything. Sprinkle it on fried eggs, mix it into rice, or add it to any chicken or fish dish for instant depth.

Storage Tips

In the fridge: Store leftover curry leaf chicken in an airtight container for up to 3 days. The flavours deepen overnight as the curry leaf powder continues to settle into the chicken.
Freezing: The cooked chicken freezes well for up to two weeks. Thaw overnight in the fridge before reheating. The curry leaf powder flavour holds up really well even after freezing.
Reheating tip: Warm on the stove on low heat with a splash of water to loosen the masala. Finish with a fresh squeeze of lemon juice before serving, as the tanginess fades after storage.

Serving Ideas

This curry leaf chicken works as a starter, a snack, or a main depending on how you serve it. Here are a few from the blog that pair really well:

With Lachha Paratha: Hot, flaky parathas with this garlicky, peppery chicken is one of the best combinations. Tear, scoop, and eat.
With Jeera Rice: If you want a simple weeknight meal, a plate of jeera rice with this curry leaf chicken on the side is all you need.
With Tender Coconut Appam: For a proper South Indian spread, soft, lacy appams alongside this chicken feels like a restaurant-worthy meal.
With cold beers: Sometimes you don’t need a recipe on the side. Just this chicken on a plate, some lemon squeezed on top, and a cold beer. Perfect for when you have friends over.

an image of curry leaf chicken in the cooking vessel

This curry leaf chicken has completely changed how I use curry leaves at home. Make the curry leaf powder once and I guarantee you’ll find yourself sprinkling it on everything. If you try this recipe, share your pictures with me on Instagram @my_foodstory, I’d love to see how yours turns out.