Craving a quick, flavorful, and healthy dinner? Look no further than this vibrant Curry Leaf Chicken Stir-Fry! This recipe combines the aromatic punch of curry leaves with tender chicken and crisp-tender vegetables, all cooked to perfection in a light and flavorful sauce. Forget complicated recipes and lengthy cooking times; this dish is ready in under 30 minutes, making it perfect for busy weeknights or a satisfying weekend meal. We've also incorporated Parsun Sunflower Oil for a healthy and delicious cooking experience, ensuring your stir-fry is both tasty and good for you.
This simple yet impressive recipe is perfect for anyone, from beginner cooks to seasoned chefs. The incredible aroma alone will have your mouth watering! To embark on this culinary journey and learn how to create this delicious dish step-by-step, continue reading for the full recipe and instructions.
Tools Needed
- Mixing bowl
- Pan
- Mixer jar
Ingredients
- Chicken: 0.75 kg
- Salt: 1 teaspoon
- Chili powder: 1 teaspoon
- Turmeric powder: 0.25 teaspoon
- Oil
- Anise: 1 teaspoon
- Curry leaves
- Small onions: 1 large, finely chopped
- Ginger-garlic paste: 1 tablespoon
- Tomatoes: 1 small, chopped
- Cumin: 1 teaspoon
- Pepper: 2 teaspoons
- Bay leaves: 2-3
- Cardamom pods: 3
- Cloves: 2
- Dried fenugreek leaves: a handful
- Green chili: 1, sliced
- Coriander leaves: 1 teaspoon
- Water
Step-by-Step Instructions
Step 1. Marinate and Prepare Spices
- In a mixing bowl, combine chicken, salt, chili powder, and turmeric powder. Add 1 tablespoon of oil and mix well until spices are coated. Cover and let it marinate for half an hour.
- Prepare a powder by heating cumin, pepper, anise, bay leaves, cardamom pods, and cloves in a pan on low flame until fragrant. Add curry leaves and fenugreek leaves (fresh or dried), fry briefly, and let cool completely.
- Grind the cooled spice mixture into a fine powder with half a teaspoon of chili powder and coriander leaves.
Step 2. Stir-fry Aromatics and Chicken
- Heat a pan and add 3 tablespoons of Parsun Sunflower Oil. Add anise and fry until fragrant.
- Add curry leaves and then the chopped onions. Saute until onions are cooked.
- Add ginger-garlic paste and saute until the raw smell disappears.
- Add chopped tomatoes and fry well.
- Add the marinated chicken and mix well. Cook for a minute or two.
- Add the green chili to the cooked chicken and mix. Add the ground spice powder and mix well.
Step 3. Simmer and Thicken Sauce
- Add water as needed, bring to a boil, cover, and cook on medium flame until chicken is fully cooked and the sauce thickens.
Step 4. Garnish and Serve
- Garnish with coriander leaves and bay leaves before serving.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using Parsun Sunflower Oil makes the dish light and easy to digest.
- Marinating the chicken makes it tender and flavorful.
- If using fresh curry leaves, wash, dry, and store them for later use.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken with other protein?
Absolutely! Tofu, shrimp, or even beef would work well. Adjust cooking time accordingly.
2. What if I don't have curry leaves?
While curry leaves add a unique flavor, you can omit them or substitute with 1/2 teaspoon of curry powder.
3. Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prep the vegetables and chicken ahead. Store separately and combine just before cooking.
This Curry Leaf Chicken Stir-Fry is a delicious and versatile recipe that’s perfect for a weeknight meal or a casual dinner party. The vibrant flavors and ease of preparation will quickly make it a family favorite. So grab your ingredients and get ready to enjoy a healthy and flavorful culinary experience!