Chicken Curry with Curry leaves is a very tasty chicken curry preparation which has an unique flavor emanating from the shredded curry leaves added to it.
This curry has become a favorite at my house over the last one month since the time I first made it. It was loved so much that I have repeated it several times since then. I also made some improvisations to it each time that I made it and finally this time I was so satisfied with the taste that I thought it is the best time to jot it down. It is quite easy to make too. If you are in the mood to eat some different chicken curry preparation, this is just the perfect recipe to try. It tastes best with Pav (Dinner Rolls) or Rotis.
Here is the step by step chicken curry with curry leaves recipe with pictures:
Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
Chicken (boneless) : 500 gms cut into 1 inch pieces
Garlic: 10-15 cloves
Ginger: 1 inch piece
Mint Leaves: 1/2 cup chopped
Coriander leaves: 1 cup chopped
Turmeric Powder: 1 tsp
Chili Powder: 1 tbsp
Salt: to taste
Curry Leaves: 20-25 shredded
Green Chilies: 3-4 slit vertically
Cloves: 3-4
Cinnamon: 2-3 1-inch sticks
Onion: 3-4 medium sliced
Method of Preparation:
- Grind the ginger, garlic, mint leaves and coriander leaves to paste.
- Apply the ground paste with turmeric powder, chili powder and salt to the chicken pieces and keep aside in refrigerator for 1/2 hour to marinate.
- In a pan, heat oil. Add cloves, cinnamon and stir fry for a minute.
- Add onion, curry leaves and green chilies and stir fry till onion is translucent.
- Add chicken and little water. Close lid and let cook till chicken is completely cooked.
- Add salt to taste and additional chili powder if required.
For more such chicken curry recipes, you can click here: Chicken Curries. Here are some popular ones loved by our readers: Chicken Coriander Curry, Chicken Xacuti, Sali Murghi(Parsi Chicken Curry)
Chicken Curry with Curry Leaves
- Chicken (boneless) : 500 gms cut into 1 inch pieces
- Garlic: 10-15 cloves
- Ginger: 1 inch piece
- Mint Leaves: ½ cup chopped
- Coriander leaves: 1 cup chopped
- Turmeric Powder: 1 tsp
- Chili Powder: 1 tbsp
- Salt: to taste
- Curry Leaves: 20-25 shredded
- Green Chilies: 3-4 slit vertically
- Cloves: 3-4
- Cinnamon: 2-3 1-inch sticks
- Onion: 3-4 medium sliced
- Grind the ginger, garlic, mint leaves and coriander leaves to paste.
- Apply the ground paste with turmeric powder, chili powder and salt to the chicken pieces and keep aside in refrigerator for ½ hour to marinate.
- In a pan, heat oil. Add cloves, cinnamon and stir fry for a minute.
- Add onion, curry leaves and green chilies and stir fry till onion is translucent.
- Add chicken and little water. Close lid and let cook till chicken is completely cooked.
- Add salt to taste and additional chili powder if required.
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