Curry Leaves Chicken Fry | Curry Leaf Chicken 

The first time I saw this recipe on the internet, It looked delicious and since then I was drooling over this chicken dish.Though I love the flavor of curry leaf, I only use curry leaves for tadka because I am still not familiar with the uses of curry leaves other than using in tadka and chutney. But now onwards I know what to make when I buy a bunch of curry leaves. This curry leaf chicken recipe is fully packed with flavors and this recipe is an absolute keeper.

Though this recipe is great to serve as a side dish or to serve with chapati. But I love to have it without rice/chapati. I never thought I would come across something so yummy to serve as a starter which is made with curry leaves. 😀

Serves 2
Ingredients:
For Marination

• 1 lbs chicken (1/2kg)
• 3 Tbsp thick curd/ yogurt
• 1/2 Tsp turmeric powder
• 1 Tsp salt

For Roasting Masala

• 1 Cup curry leaves
• 3-4 Dry red chilies
• 4 Cloves
• 1 Star anise
• 3 Green cardamoms
• 1-inch cinnamon stick
• 1 Tbsp fennel seeds
• 1 Tbsp black peppercorns

For Curry 

• 1 1/2 Large onion, roughly chopped (for paste)
• 6-8 Garlic cloves
• 1-inch ginger, roughly chopped
• 2 Green chilies, chopped
• 1 Small onion, chopped
• 1/2 Cup coriander leaves
• 1 Tbsp coriander powder
• 2 Tbsp coconut oil

Learn Step By Step Recipe With Pictures For Curry Leaves Chicken Fry | Curry Leaf Chicken 
Recipe:
Step 1- In a mixing bowl take curd, turmeric powder, salt, and chicken. Marinade well and keep aside for 15-20mins

Step 2- Dry roast all the masala over a low flame until aromatic and curry leaves are crisp. Let it cool down then grind to a coarse powder

Step 3- In a mixie jar take 1 1/2 large chopped onion, garlic cloves, ginger, and green chilies and grind to a paste

Step 4- Heat oil in a pan/skillet and fry the chopped onions until translucent. Then add the onion paste and fry for 3-4mins on medium flame

Step 5- Add the chopped coriander leaves and fry everything together for 1min. Then add marinated chicken and the powdered masala. Mix well cover and cook for 7-8mins and then open the lid of the pan

 

Step 6-  Add coriander powder and salt as per taste. You can add red chili powder if you want it spicier. Keep cooking until the chicken is well done. The masala will be dark in color and it will stick to the chicken pieces. Turn off the flame and garnish with few curry leaves