Craving a vibrant and flavorful Indian dish that's surprisingly simple to make? Look no further than this Spicy Curry Leaf Chicken Fry recipe! This recipe delivers a burst of aromatic spices and a satisfyingly crispy chicken texture, perfect for a weeknight dinner or a special occasion. Forget complicated techniques and lengthy ingredient lists; this recipe utilizes readily available ingredients to create a dish that's both authentic and accessible to home cooks of all skill levels. The bold, slightly spicy flavor profile is balanced beautifully by the fragrant curry leaves, resulting in a truly unforgettable culinary experience.
This recipe showcases the magic of simple ingredients elevated to new heights through careful preparation and a touch of culinary know-how. From perfectly seasoned chicken to the essential role of the curry leaves, every detail is explained to ensure your success. Ready to embark on this flavorful journey? Let's dive into the step-by-step process to create your own delicious Spicy Curry Leaf Chicken Fry!
Tools Needed
- Cooker
- Pan
- Bowl
- Jar
- Mortar and pestle
Ingredients
- Chicken with bones: 500g
- Turmeric powder: 0.5 tsp
- Salt: 0.5 tsp
- Curry leaves: 10 sprigs
- Cloves: 5
- Cardamom: 4
- Anise seeds: 0.5 tsp
- Cumin seeds: 0.5 tsp
- Ghee: 0.5 tsp
- Ginger: 1.5 inch
- Black peppercorns: 1 tsp
- Garlic cloves: 12
- Onion: 1 medium
- Cooking oil: 8 tsp
- Green chilies: 10
- Cashew nuts: 7
Step-by-Step Instructions
Step 1. Prepare the Chicken and Spice Base
- Wash and marinate chicken with turmeric and salt. Add 100ml water and pressure cook for 1-2 whistles.
- Once cooked, let the pressure release naturally. Transfer the boiled chicken to a bowl, reserving the cooking liquid.
- Heat a pan and dry roast cumin seeds, anise seeds, and black peppercorns until fragrant.
- Add cloves and cardamom and continue to roast until spices change color. Add curry leaves and fry until crispy.
- Once cooled, grind the spice mixture into a coarse powder. Add ghee and mix well.
- Grind onions and green chilies into a coarse paste.
Step 2. Sauté Aromatics and Chicken
- Heat oil and ghee in a pan. Fry cashew nuts until lightly browned.
- Add chopped onions and fry until softened. Add onion-chili paste and fry until the raw smell is gone.
- Add the boiled chicken and some of the reserved cooking liquid. Mix well.
- Add ginger and garlic, and fry well. Close the lid and cook for 1 minute.
- Add more cooking liquid until the chicken is half-submerged. Close the lid and cook for 3 minutes.
Step 3. Simmer with Spices
- Add the prepared spice powder, mix well, and cook for 1-3 minutes on medium flame.
Step 4. Finish and Serve
- Once the water has evaporated and chicken is cooked through, add a squeeze of lemon juice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use fresh spices for best flavor.
- Don't overcook the spices or the chicken.
- Adjust the amount of spice powder to your preference.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken thighs or drumsticks will work well. Just adjust cooking time as needed, ensuring the chicken is cooked through.
2. What can I substitute for curry leaves if I don't have them?
While curry leaves provide a unique flavor, you can omit them or try substituting with a teaspoon of curry powder for a similar, albeit slightly different, taste.
3. How can I make this dish less spicy?
Reduce the amount of chili powder or green chilies used. You can also add a squeeze of lime juice at the end to balance the spice.
This Spicy Curry Leaf Chicken Fry recipe is a testament to the delicious simplicity of Indian cuisine. Enjoy the satisfying crunch and vibrant flavors of this easy-to-make dish, perfect for any occasion. We hope you savor every bite!