This vibrant and flavorful Curry Leaves Chicken recipe is the perfect addition to any wedding feast, offering a delightful blend of aromatic spices and tender chicken. Imagine the rich fragrance of curry leaves mingling with the warmth of ginger and garlic, creating a dish that's both sophisticated and surprisingly easy to make. This recipe balances the intensity of spices with a subtle sweetness, making it a crowd-pleaser that caters to a wide range of palates. Forget complicated preparations; this dish is designed for efficiency without compromising on taste.
The secret lies in the simple yet powerful combination of ingredients, expertly balanced to deliver an explosion of flavor in every bite. From the aromatic curry leaves that lend their unique fragrance to the perfectly cooked chicken, every element plays a crucial role in creating a truly memorable dish. Ready to transform your culinary skills and create this stunning dish? Let's dive into the step-by-step instructions below.
Tools Needed
- Pan
- Grinder jar
Ingredients
- Curry leaves: 1 cup
- Cumin seeds: 1 teaspoon
- Black pepper seeds: 1 teaspoon
- Dried red chilies: 4
- Poppy seeds: 1 teaspoon
- Coriander powder: 1 tablespoon
- Cooking oil: 2-3 tablespoons
- Green cardamoms: 2
- Star anise: ½
- Onion: 1 medium sized, finely chopped
- Ginger-garlic paste: ½ teaspoon
- Tomatoes: 1 small sized, finely chopped
- Garam masala powder: ½ teaspoon
- Turmeric powder: ½ teaspoon
- Salt: ½ teaspoon
- Chicken: ½ kg, cleaned and cut into pieces
Step-by-Step Instructions
Step 1. Preparing the Curry Leaf Base
- Dry roast 1 cup of curry leaves in a pan for 1 minute on medium flame until crispy. Set aside.
- Grind the roasted curry leaves into a powder using a grinder jar.
- In the same pan, dry roast 1 teaspoon cumin seeds, 1 teaspoon black pepper seeds, 4 dried red chilies, 1 teaspoon poppy seeds, and 1 tablespoon coriander powder on low flame.
Step 2. Sautéing Aromatics and Chicken
- Add 2-3 tablespoons of cooking oil to the pan and heat.
- Add 2 green cardamoms, ½ star anise, and the finely chopped onion. Sauté until softened, do not brown.
- Add ½ teaspoon ginger-garlic paste and sauté briefly to remove the raw smell.
- Add ½ a fistful of fresh curry leaves and the finely chopped tomato.
- Stir in ½ teaspoon garam masala powder and ½ teaspoon turmeric powder. Sauté well.
- Add the cleaned and cut chicken pieces. Mix well with the spices and sauté for 1-2 minutes.
- Add ½ teaspoon salt. Cover and cook for 3-4 minutes until the chicken releases water.
Step 3. Adding Curry Leaf Powder and Simmering
- Add 3 tablespoons of the prepared curry leaf powder. Sauté for 2-3 minutes.
- Add a little water to prevent sticking. Cover and cook for 10-12 minutes.
- Reduce the flame and cook until the chicken is 90-95% cooked. Adjust consistency to your liking (dry or moist).
Step 4. Finishing and Serving
- Garnish with slit green chilies and curry leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- You can use boneless chicken if preferred.
- For a drier chicken, ensure all the water is evaporated during cooking.
Nutrition
- N/A
FAQs
1. Can I use frozen chicken instead of fresh?
Yes, you can! Just make sure to thaw it completely before cooking to ensure even cooking and prevent the chicken from being tough.
2. What can I do if I don't have curry leaves?
While curry leaves provide a distinct flavor, you can substitute with a teaspoon of curry powder or a mix of other herbs like cilantro and mint for a similar aromatic experience.
This Curry Leaves Chicken recipe is a testament to the fact that delicious food doesn't have to be complicated. Its vibrant flavors and ease of preparation make it a perfect choice for any celebration, big or small. So, impress your guests and enjoy the delicious results of this simple yet stunning dish!