Curry Leaf Chicken Curry
Curry Leaf Chicken Curry
Ingredients
For Marination
- 500 grams curry cut bone-in chicken
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For Curry Leaf Powder
- 2 cups curry leaves, loosely packed
- 1 teaspoon cumin seeds, jeera
- 1 teaspoon fennel seeds, saunf
- 30 black pepper whole, approx. 1/2 teaspoon
- 2 teaspoons coriander powder
For Frying and Gravy
- 3 tablespoons groundnut oil, or any neutral flavoured oil
- 2 cups onions, thinly sliced
- 1 inch ginger, crushed
- 10 garlic cloves, crushed
- 2 teaspoons red chilli powder
- 3/4 teaspoon salt
- 1 1/4 cups water
For Garnish/Finishing
- 1 sprig curry leaves
- 2 tablespoons coriander leaves, finely chopped
- 5 garlic cloves, with skin, crushed lightly
- 2 green chillies, slit
- 1/2 lemon, juice of
Instructions
- 1
In a bowl, add 500 grams curry cut bone-in chicken. Add 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Mix everything well by hand to ensure the chicken is evenly coated. Set the marinated chicken aside.
⏱️ 5 min
- 2
Place a pan on the stove over medium heat. Add 2 cups of loosely packed curry leaves to the dry pan. Dry roast the curry leaves until they become crisp and crumble easily, turning a darker green color. Once roasted, transfer the crisp curry leaves to a mixer jar. Add 1 teaspoon cumin seeds (jeera), 1 teaspoon fennel seeds (saunf), 30 whole black peppercorns (approximately 1/2 teaspoon), and 2 teaspoons coriander powder to the jar. Grind all these ingredients into a fine powder. Set aside.
⏱️ 10 min
- 3
Heat 3 tablespoons of groundnut oil (or any neutral-flavored oil) in a cooking pot or kadai. Add 2 cups of thinly sliced onions to the hot oil. Sauté the onions until they turn golden brown. Then, add 1 inch of crushed ginger and 10 crushed garlic cloves. Sauté for 2-3 minutes, stirring constantly, until the raw smell of ginger and garlic disappears.
⏱️ 10 min
- 4
To the sautéed aromatics, add 2 teaspoons of red chilli powder and 3/4 teaspoon of salt. Incorporate the previously prepared curry leaf powder. Mix all the spices well and cook for 1 minute, stirring continuously. Add the marinated chicken to the pot. Mix thoroughly with the spices and cook for 5-7 minutes, stirring occasionally, until the chicken changes color and is lightly seared on all sides.
⏱️ 10 min
- 5
Pour 1 1/4 cups of water into the pot and mix well with the chicken and spices. Cover the pot with a lid and cook on medium heat for 15 minutes.
⏱️ 15 min
- 6
After 15 minutes, remove the lid. The gravy should have thickened. Add 2 tablespoons of finely chopped coriander leaves, 1 sprig of fresh curry leaves, 5 lightly crushed garlic cloves (with skin on), and 2 slit green chillies. Squeeze in the juice of 1/2 lemon. Mix all the ingredients gently. Cover the pot again and cook for another 5 minutes on low heat to allow the flavors to meld.
⏱️ 10 min
- 7
The Curry Leaf Chicken Curry is now ready. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Curry Leaf Chicken Curry
For Marination
- 500 grams curry cut bone-in chicken
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For Curry Leaf Powder
- 2 cups curry leaves, loosely packed
- 1 teaspoon cumin seeds, jeera
- 1 teaspoon fennel seeds, saunf
- 30 black pepper whole, approx. 1/2 teaspoon
- 2 teaspoons coriander powder
For Frying and Gravy
- 3 tablespoons groundnut oil, or any neutral flavoured oil
- 2 cups onions, thinly sliced
- 1 inch ginger, crushed
- 10 garlic cloves, crushed
- 2 teaspoons red chilli powder
- 3/4 teaspoon salt
- 1 1/4 cups water
For Garnish/Finishing
- 1 sprig curry leaves
- 2 tablespoons coriander leaves, finely chopped
- 5 garlic cloves, with skin, crushed lightly
- 2 green chillies, slit
- 1/2 lemon, juice of
Instructions
- 1
In a bowl, add 500 grams curry cut bone-in chicken. Add 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Mix everything well by hand to ensure the chicken is evenly coated. Set the marinated chicken aside.
⏱️ 5 min - 2
Place a pan on the stove over medium heat. Add 2 cups of loosely packed curry leaves to the dry pan. Dry roast the curry leaves until they become crisp and crumble easily, turning a darker green color. Once roasted, transfer the crisp curry leaves to a mixer jar. Add 1 teaspoon cumin seeds (jeera), 1 teaspoon fennel seeds (saunf), 30 whole black peppercorns (approximately 1/2 teaspoon), and 2 teaspoons coriander powder to the jar. Grind all these ingredients into a fine powder. Set aside.
⏱️ 10 min - 3
Heat 3 tablespoons of groundnut oil (or any neutral-flavored oil) in a cooking pot or kadai. Add 2 cups of thinly sliced onions to the hot oil. Sauté the onions until they turn golden brown. Then, add 1 inch of crushed ginger and 10 crushed garlic cloves. Sauté for 2-3 minutes, stirring constantly, until the raw smell of ginger and garlic disappears.
⏱️ 10 min - 4
To the sautéed aromatics, add 2 teaspoons of red chilli powder and 3/4 teaspoon of salt. Incorporate the previously prepared curry leaf powder. Mix all the spices well and cook for 1 minute, stirring continuously. Add the marinated chicken to the pot. Mix thoroughly with the spices and cook for 5-7 minutes, stirring occasionally, until the chicken changes color and is lightly seared on all sides.
⏱️ 10 min - 5
Pour 1 1/4 cups of water into the pot and mix well with the chicken and spices. Cover the pot with a lid and cook on medium heat for 15 minutes.
⏱️ 15 min - 6
After 15 minutes, remove the lid. The gravy should have thickened. Add 2 tablespoons of finely chopped coriander leaves, 1 sprig of fresh curry leaves, 5 lightly crushed garlic cloves (with skin on), and 2 slit green chillies. Squeeze in the juice of 1/2 lemon. Mix all the ingredients gently. Cover the pot again and cook for another 5 minutes on low heat to allow the flavors to meld.
⏱️ 10 min - 7
The Curry Leaf Chicken Curry is now ready. Serve hot.
⏱️ 5 min