I made this absolutely mouth watering south indian style chicken curry about a week ago. Chicken is cooked in rich flavours of freshly ground indian spices and curry leaves. Karuvepilai aka kadhi patta in hindi and curry leaves in english is powerpacked with numerous health benefits apart from adding flavour to your food. It is loaded with all essential nutrients like carbohydrates, iron, phosphorous, vitamins and minerals. Curry leaves are also included in the family of medicinal plants owing to its medicinal value. It has anti-inflammatory, antioxidant and analgesic (pain relieving) properties, making it excellent for wound healing. It is also great for your skin and hair. No wonder we were told by our moms and grandmas not to pick out curry leaves from a dish while eating 😃
This chicken curry goes well with south indian break fast items like idlis, dosas, aapam and idiyappam. It goes well with plain rice too. The recipe is adapted and modified from jopreetskitchen.
Recipe Source: jopreetskitchen
- Mustard seeds-1 tsp
- Curry leaves-20 to 30
- Green chilli-1
- Onion- 1/2 finely chopped
- Dry red chillies-2
- Coriander seeds-1 tsp
- Fennel seeds-1 tsp
- Black pepper corns- 1 1/4 tsp
- Chicken-500 gms
- Turmeric powder-1 tsp
- Red chilli powder-1/2 tsp
- Ginger Garlic paste-1 tsp
- Lemon juice/curd-1 tsp
- Salt-As required
For the gravy/masala:
- Mustard seeds- 1 tsp
- Onion-1/2 finely chopped
- Tomato- 1 (pureed)
- Coriander seed powder- 1 tsp
- Red chilli powder-1 tsp
- Coconut milk-1/2 cup
- Oil- As required
- Curry leaves-8 to 10
- Salt-As required
Clean and wash the chicken pieces in tap water.
Add all the spices under “to marinate” to the chicken and marinate.
Leave it aside or refrigerate it for 20-30 minutes.
Heat oil in a kadai/wok, add mustard seeds, coriander seeds, fennel seeds, dry red chillies, black pepper corns, curry leaves and fry for 2-3 minutes.
Add chopped onions, green chill and saute for 2-3 minutes.
Turn off the flame and let it cool for a while.
Grind into a smooth paste in a mixie/food processor.
Heat oil in a kadai/wok, add mustard seeds and curry leaves.
Once they flutter, add chopped onions and saute until translucent.
Add the ground paste and fry for 2-3 minutes.
Add tomato puree and saute until the raw smell goes off. Now, add coriander seed powder, red chilli powder and saute for 2-3 minutes.
Add chicken and mix well. Add salt and cook for 2-3 minutes.
Add required water and cover and cook for 15-20 minutes on low flame.
Once the chicken becomes tender, add coconut milk, mix well and cover and cook for 10-12 minutes or until the curry reaches the desired consistency.
Serve hot with plain rice or idli/dosa.