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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.

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.

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.

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.

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.

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.

The Curry Leaf Chicken Curry is now ready. Serve hot.


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.

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.

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.

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.

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.

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.

The Curry Leaf Chicken Curry is now ready. Serve hot.
