Chicken-Recipes

Curry Leaf Chicken Recipe

Curry leaf chicken is spicy, delicious, and aromatic chicken curry dish which is most popular in India and Pakistan. This Chicken leaf curry recipe can be prepared in dry, semi-dry, and gravy shape and can be served with steamed rice, naan, roti, chapati, etc.

Something about curry leaves

Curry leaves are a popular sparkling herb used in South Indian cooking. Ninety percent of the tempering in South Indian recipes – consist of dal, upma, chutney, and many others. – use curry leaves. Am I proper?

And if there’s any garnish in Indian cooking this is inexperienced and not coriander leaves (cilantro), then it’s far curry leaves

Curry leaves are also known as kadi patta or Kari Patta in Hindi, Kari bevy in Kannada, Karivepaku in Telugu, Karuveppilai in Tamil & Malayalam.

We have a curry leaves the tree in our outside in my fatherland. If you are inside the U.S, you can discover curry leaves in any India save and sometimes even in Asian shops.

I first had kadi Patta mushroom in a neighborhood restaurant in my hometown, and recently I have also shared a recipe for kadi Patta fry using paneer. That version is absolutely one-of-a-kind from the only under. That is the deep fry version, and this is greater like a stir fry.

One greater issue, most of the non-veg recipes on my blog are cooked by way of my higher 1/2, and he does it actually nicely, and you can see that here in the image. I most effectively prep the substances required for non-vegetarian dishes. If he’s busy or I want to wander him along with his favorite chicken or fish dishes, I cook everything on my own.

When you are a bachelor, and in case you research cooking, the person that will advantage the maximum is your better half. In this situation, I am truly fortunate that my associate is a foodie like me and encourages me to experiment with numerous dishes inside the kitchen.

How to make leaf chicken curry recipe

  • To make the Spice & Curry leaf Powder, first dry roast all the whole spices in a pan on low heat for around 3 mins. Remove to a plate.
  • Now in the same pan, add 1/2 tsp oil and then add the curry leaves. Fry on low heat for 1-2 mins till the curry leaves are fried but colour doesn’t become brown. Should retain the green colour.
  • Remove this on to the same plate.
  • Now cool and then grind the same to a powder.
  • Now chop the onions, peel & crush the ginger and garlic, cut & slit the green chillies. Also slice two small tomatoes.

Some useful tips for this recipe

  • Marinating is non-compulsory for this recipe, however, it enables in tenderizing the meat.
  • I actually have prepared semi-dry version that goes well as an appetizer with any drink. Chicken Kadi Patta in semi-dry shape also can be eaten with naan, roti, chapati, phulka, and so forth. To make a gravy model of this dish, upload some cashews and water whilst you grind the masala ( referring right here to the masala with ginger, onion, garlic, green chilies, and many others.) and later adjust the consistency of the gravy through including more water if wanted.
  • We are spicy food enthusiasts. You can modify crimson chilies, green chilies, and peppercorns to flavor.

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Curry Leaf Chicken Recipe
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Curry Leaf Chicken Recipe

Difficulty:IntermediatePrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:4 servings Best Season:Available

Description

Curry leaf chicken is spicy, delicious, and aromatic chicken curry dish which is most popular in India and Pakistan. This Chicken leaf curry recipe can be prepared in dry, semi-dry, and gravy shape and can be served with steamed rice, naan, roti, chapati, etc.

Ingredients

  • Spice & Curry Leaf Powder:

  • Tempering

  • Other Ingredients:

Instructions

  1. Heat oil in a pan and add the cumin seeds & fennel seeds. Once it splutters, give a stir and add the bay leaf & curry leaves. Give a stir and then add the chopped onions. Mix and fry on medium-high heat for 8 mins and then add the crushed ginger and garlic.
  2. Mix and fry on medium heat for 3-4 mins till the onions start to brown.
  3. Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces turn white.
  4. Now add the spice powders, salt, and the slit green Chillies, give a mix, and then fry on medium-high heat for 7-8 mins till browned.
  5. Add the sliced tomatoes and the roasted & ground spice powder, give a mix, and fry on medium heat for another 5 mins.
  6. Add 200 ml water, mix and cover & cook on low heat for 10 mins.

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