Recipe for Curry leaf Chicken
Curry Leaf Chicken is a semi-gravy chicken dish. The hero of the dish is curry leaves, which give it its unique flavour, making it stand apart from the chicken dishes made with tomato onion gravy.
Equipment
- Pan
- Knives and Cutting Board
- Mixer
Ingredients
- 600 gm Chicken Breast; washed and diced
- 2 Cups Curry leaves
- 2 Big Onions; finely chopped
- 1 tbsp Ginger and Garlic; finely chopped
- 2 tbsp Ghee
- Salt; to taste
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Garam Masala
- ½ tsp Cumin Powder
- 1 tsp Chana Dal
- 2 tbsp Grated Coconut
- 2-3 Dry Red Chillies
- 8-10 Cashews and Almonds ; soaked in water for 30 mins and then ground to a paste
- 1 tsp Cumin Seeds
- 3-4 Cloves
- 1-2 Bayleaves
- 2 Green Chillie
- 2 Cups Water
For Tempering
- 5-6 Cashews
- 2-3 Green Chillies
- 1 tsp Ghee
For Garnishing
- Fresh Coriander Leaves, finely chopped
Instructions
- In a pan, dry roast chana dal on low to medium heat. After a few minutes, add dry red chillies when the chana dal changes colour. Roast further. Then add grated coconut and curry leaves (2 cups). Roast everything together in low to medium heat, ensuring nothing burns ( constant mixing with a spatula would help).
- Take it out and grind it into a powder after the mixture cools.
- In the same pan, fry cumin seeds in ghee. Add cloves and bay leaves.
- Then add finely chopped onions and a few(5-6) curry leaves and fry till the onions become translucent.
- Add turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder, and salt, and fry for a minute more.
- Then add chicken and dry roast for 2-3 minutes.
- Now add the ground powder ( made in step 2).
- Dry roast for 1-2 minutes. Then add water and close the lid and cook for 5 minutes more.
- Once the chicken is completely cooked, turn off the heat and add the cashew-almond paste.
- In the end, take a small pan with one teaspoon of ghee. Fry fresh green chillies, curry leaves, and cashews. This is called Tadka. Put this tadka on the chicken curry, garnish with coriander leaves and serve.
- Serve with rice, roti, or paratha.