Curry Leaf Chicken
This curry leaf chicken is an aromatic, flavorful, and unique chicken curry inspired by flavors of Southern India. Serve with rice, appams, or parathas for a satisfying meal.
Servings: 5 servings
Ingredients
- 500 grams curry cut bone-in chicken
- ½ teaspoon salt
- ½ teaspoon turmeric powder
Curry leaf 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
For frying
- 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
Instructions
- Take chicken in a bowl, add salt, turmeric powder, mix well and set aside for 30 minutes.500 grams curry cut bone-in chicken, ½ teaspoon salt, ½ teaspoon turmeric powder
- Heat a pan, add curry leaves and dry roast on low for 5-6 minutes till they turn crisp and can be easily crushable (with hand). Transfer to a plate and to the same pan, add jeera, saunf, pepper and dry roast on low for 1-2 minutes till they are fragrant. Transfer to the same plate and once cooled, add roasted curry leaves and spices & coriander powder to a mixer and grind to a fine powder.2 cups curry leaves, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 30 black pepper whole, 2 teaspoons coriander powder
- Heat oil in a pan or kadai, add curry leaves, crushed ginger & garlic and fry on low for 1-2 minutes till they get fragrant. Add onions and fry on low for 5-6 minutes till they turn golden.. Add marinated chicken, red chilli powder, salt & fry on medium for 1-2 minutes till they are roasted, set the heat to low, add water, bring to a boil, cover and cook on low for 8-10 minutes till the chicken is cooked well.3 tablespoons groundnut or any neutral flavoured oil, 2 cups thinly sliced onions, 1 inch ginger, 10 garlic cloves, 2 teaspoons red chilli powder, ¾ teaspoon salt, 1 ¼ cups water
- Open the lid, add whole garlic cloves, green chillies, roasted curry leaves powder, coriander leaves, mix and cook uncovered for 2-3 minutes till the spices coat the chicken well. Take off the heat, add lemon juice, mix well and serve.1 sprig curry leaves, 2 tablespoons finely chopped coriander leaves, 5 cloves garlic cloves with skin, 2 green chillies slit, Juice of ½ lemon
Video
Nutrition
Calories: 303kcal | Carbohydrates: 30g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 717mg | Potassium: 336mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7435IU | Vitamin C: 3800mg | Calcium: 845mg | Iron: 2mg