Curry Leaf Chicken Recipe: A Simple, Flavorful Guide

The aroma of curry leaves, fragrant and slightly citrusy, is a hallmark of many South Asian cuisines. This simple yet incredibly flavorful curry leaf chicken recipe captures that essence perfectly, transforming humble chicken into a dish bursting with warmth and spice. Forget complicated techniques and lengthy ingredient lists; this recipe is designed for home cooks of all levels, requiring readily available ingredients and minimal fuss. The vibrant green leaves add a unique depth of flavor you won't find in other chicken dishes, creating a culinary experience that's both satisfying and surprisingly easy to achieve.

Prepare to tantalize your taste buds with this irresistible recipe! From tender, juicy chicken to a rich and aromatic sauce, every bite is a celebration of flavor. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions and transform your kitchen into a fragrant haven of deliciousness.

Tools Needed

  • Pan

Ingredients

  • Oil: 4 tbsp
  • Black cumin seeds: 1 tsp
  • Black peppercorns: 1 tbsp
  • Stone flour: 1 marble size
  • Bay leaf: 1
  • Cinnamon stick: 1
  • Cloves: 4
  • Green cardamom: 3
  • Green chilies: 3
  • Curry leaves: handful
  • Onions: 3 sliced
  • Salt: as per taste
  • Ginger-garlic paste: 1 tbsp
  • Red chili powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Chicken curry cut: 1 kg
  • Tomatoes: 4 sliced
  • Garam masala powder: 1 tsp
  • Cumin powder: 1 tsp
  • Coriander powder: 1 tbsp
  • Lemon juice: 1/2 lemon
  • Freshly chopped coriander and curry leaves: handful

Step-by-Step Instructions

Step 1. Sauté Aromatics and Spices

  • Heat 4 tbsp of oil in a pan. Add 1 tsp black cumin seeds, 1 tbsp black peppercorns, 1 marble-sized stone flour, 1 bay leaf, 1 cinnamon stick, 4 cloves, and 3 green cardamoms. Fry until spices crackle.
  • Add 3 slit green chilies and a handful of curry leaves. Stir-fry for 1-2 minutes.
  • Add 3 sliced onions, salt to taste, and fry until brown.
  • Add 1 tbsp ginger-garlic paste and cook until the raw smell is gone.
Heat 4 tbsp of oil in a pan. Add 1 tsp black cumin seeds, 1 tbsp black peppercorns, 1 marble-sized stone flour, 1 bay leaf, 1 cinnamon stick, 4 cloves, and 3 green cardamoms. Fry until spices crackle.Add 3 slit green chilies and a handful of curry leaves. Stir-fry for 1-2 minutes.Add 3 sliced onions, salt to taste, and fry until brown.Add 1 tbsp ginger-garlic paste and cook until the raw smell is gone.
Sauté Aromatics and Spices

Step 2. Brown the Chicken and Add Tomatoes

  • Add 1 tbsp red chili powder, 1/2 tsp turmeric powder, and salt. Mix well.
  • Add 1 kg of curry-cut chicken (bone-in recommended). Stir-fry on high heat for 5 minutes.
  • Add 4 sliced tomatoes and mix everything well.
Add 1 tbsp red chili powder, 1/2 tsp turmeric powder, and salt. Mix well.Add 1 kg of curry-cut chicken (bone-in recommended). Stir-fry on high heat for 5 minutes.Add 4 sliced tomatoes and mix everything well.
Brown the Chicken and Add Tomatoes

Step 3. Simmer and Develop Flavors

  • Cover and cook on low flame for 20 minutes.
  • Mix well, then add 1 tsp garam masala powder, 1 tsp cumin powder, and 1 tbsp coriander powder. Cook on medium flame for 5 minutes.
Cover and cook on low flame for 20 minutes.Mix well, then add 1 tsp garam masala powder, 1 tsp cumin powder, and 1 tbsp coriander powder. Cook on medium flame for 5 minutes.
Simmer and Develop Flavors

Step 4. Finish and Garnish

  • Add juice of 1/2 lemon and a handful of freshly chopped coriander and curry leaves.
Add juice of 1/2 lemon and a handful of freshly chopped coriander and curry leaves.
Finish and Garnish

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Don't worry if the masala and onions get a bit burnt; it adds flavor.
  • Bone-in chicken is recommended for better flavor.

Nutrition

  • N/A

FAQs

1. Can I use bone-in or boneless chicken?

Both work well! Bone-in chicken will yield a richer flavor, but boneless is quicker to cook.

2. What can I substitute for curry leaves if I don't have any?

While curry leaves provide a unique flavor, you can try using a combination of cilantro and a pinch of ground cardamom as a substitute.

3. Can I make this recipe ahead of time?

Yes! The curry chicken tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.


This simple curry leaf chicken recipe is a fantastic way to enjoy the vibrant flavors of South Asian cuisine without the fuss. From its aromatic spices to its tender chicken, this dish is sure to become a family favorite. Enjoy the delicious results of your culinary efforts!