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 |
| ¼ teaspoon(s) Turmeric powder |
| 1 ½ teaspoon(s) Red Chili powder |
| ½ teaspoon(s) Ground coriander |
| ½ teaspoon(s) Garam masala (seasoning section below) |
| ¼ cup(s) Coconut Milk |
| 3 tablespoon(s) Oil |
| ¼ cup(s) Cilantro (chopped) |
Seasoning
| 3 Cardamom pods |
| ½ inch cinnamon stick |
| 4 Cloves |
Sauce
| ¼ 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.
