Curry Leaf Chicken Curry
Super easy
Curry leaf chicken is a tasty and spicy andhra recipe. Curry leaves are a rich source of iron and folic acid. This karivepaku kodi kura goes well with naans or roties or rice.
Category: | Main Dish Poultry |
Cuisine Type | Indian |
Ingredients
For
4
Person(s)
Recipe
1 pound(s) Chicken |
2 Onions chopped |
1 teaspoon(s) Ginger/Garlic paste |
1 teaspoon(s) Salt |
1/4 teaspoon(s) Turmeric powder |
1 1/2 teaspoon(s) Red Chili powder |
1/2 teaspoon(s) Ground coriander |
1/2 teaspoon(s) Garam masala (seasoning section below) |
1/4 cup(s) Coconut Milk |
3 tablespoon(s) Oil |
1/4 cup(s) Cilantro (chopped) |
Seasoning
3 Cardamom pods |
1/2 inch cinnamon stick |
4 Cloves |
Sauce
1/4 cup(s) Chopped cilantro |
4 Green Chilies |
1 tablespoon(s) Coriander Seeds |
3 tablespoon(s) Oil |
15 Curry Leaves |
Curry Leaf Chicken Curry Directions
- Prepare the Seasoning
- In a hot pan toast cloves, cardamom and cinnamon for 1 minute, then grind into a powder.
- Curry Sauce
- Rince curry leaves
- Heat oil in a pan, when hot add cashews, Coriander seeds and toast
- Add curry leaves, cilantro, green chilies and saute for 2-3 minutes
- Transfer to blender and grind to paste, add some water as needed
- Cooking chicken
- Heat oil, add chopped onions, saute until soft
- Add ginger/garlic paste, salt, chili powder, ground coriander, garam marsala and mix well
- Add chicken, mix well, cover and let cook for 15-20 minutes on med heat, stir occationally.
- After 15 minutes stir and add coconut milk, curry paste and mix well
- Ad 250ml water to the gravy and cook until it thickens
- When done cooking add cilantro and serve.