Curry leaf chicken. An aromatic dish that celebrates the distinctive fragrance of fresh curry leaves, warm Indian spices, and perfectly cooked chicken. Rooted in classic Indian cooking, the secret of its unique flavor lies in gently frying the curry leaves to release their distinctive aroma. Versatile and flavorful, this dish pairs beautifully with steamed rice, roti, or naan, making it an excellent choice for everyday meals and special occasions alike.
Why I Love This Fragrant South Indian Classic
In this recipe, fresh curry leaves play a key role in building the aroma and flavor of the dish. Unlike curries that depend primarily on a creamy sauce or tomato-rich gravy, this dish highlight the flavor profile of curry leaves. Apart from curry leaves, the recipe also requires a few whole spices, spice powders like ground turmeric, ground coriander and garam masala, and aromatics like ginger and garlic.
The most effective way to release the aroma of curry leaves is saute them in a hot pan. As the leaves fry alongside the whole spices, the bitterness reduces and the aroma amplifies giving the curry a unique flavor. Remember to wash the fresh leaves and dry them thoroughly before frying. Grind the fried spices, curry leaves, red chilies, a few green chilies, and coriander (cilantro) leaves into a smooth paste. This herby spice mixture acts as the base of the flavor of the dish. A generous splash of coconut milk complements the herby flavor and makes it even more delicious. As the dish is intensely flavored, its accompaniments do not need to compete with it. Plain rice, and sautéed veggies are all that you need for a weeknight meal.
Key Ingredients In Curry Leaf Chicken
- Chicken - Choose your favorite cut. Cooking times may vary.
- Curry leaves - Imparts all the flavor for the chicken.
- Whole spices - Cinnamon, cloves, cardamom, fennel seeds, black peppercorns.
- Coconut milk - Adds an amazing flavor.
How To Make Curry Leaf Chicken
Step 1 - Make the curry leaf masala
Dry roast all the whole spices including cloves, cinnamon stick, cardamom pods, cumin seeds, fennel seeds and black peppercorns. Stir in dried red chilies and curry leaves. Once dry, let the mixture cool, and grind with coriander leaves (cilantro), ginger and garlic.
Step 2 - Cook everything together
Fry chicken pieces in hot oil alongside a little turmeric and salt until it starts to brown. Add in ground paste and ground coriander. Stir fry for a few minutes, and stir in coconut milk and garam masala.
Curry Leaf Chicken
Ingredients
For the curry leaf masala:
- 3 cloves
- 2 cm cinnamon stick
- 2 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 3 dried red chilies or 1 teaspoon red chili flakes
- 2 cups curry leaves
- 2 green chilies
- ½ cup coriander leaves (cilantro)
- 2 cm ginger
- 2 garlic cloves
For the curry:
- 2 tablespoons oil
- 700 g boneless chicken, preferably chicken thighs, cut into 2 cm cubes
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ¼ cup coconut milk
- ½ teaspoon garam masala
- Salt to taste
- Curry leaves, to garnish
Instructions
Make the curry leaf masala:
- Place a medium frying pan over low heat. Add cloves, cinnamon stick, cardamom, cumin seeds, fennel seeds and peppercorns.
- Fry, stirring, for about 2 minutes.
- Add red chilies or chili flakes and curry leaves. Fry again for about 2-3 minutes or until crisp.
- Cool completely. Transfer to a food processor.
- Add green chilies, coriander leaves (cilantro), ginger and garlic.
- Grind to a smooth paste.
Make the curry:
- Heat oil in a large frying pan over medium-high heat.
- Add chicken, ground turmeric and salt.
- Fry, stirring occasionally, for about 7-8 minutes or until chicken starts to brown.
- Add ground paste and ground coriander. Season with salt.
- Saute, stirring occasionally, for about 2 minutes.
- Add coconut milk and garam masala. Stir to combine.
- Cover and cook for about 5-10 minutes, stirring occasionally.
- Remove the lid and cook for a few minutes until excess moisture evaporates and the masala coats the chicken.
- Check that the chicken is tender. Adjust the salt if desired.
- Garnish with curry leaves.
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Frequently Asked Questions About Curry Leaf Chicken
Can dried curry leaves be used instead of fresh leaves?
Yes, although fresh curry leaves generally offer a brighter and more pronounced aroma. If using dried leaves, adjust the quantity according to their strength and freshness.
Can curry leaf chicken be prepared in advance?
Yes. The chicken can be marinated in advance and refrigerated, and the aromatics can be prepared before cooking. The finished dish can also be refrigerated and reheated.
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