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Curry leaf chicken curry
chicken cooked in thick curry leaves masala gravy and coconut milk For gravy
Course
Main Course
Cuisine
Andhra, Hyderabadi
Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Author
Bindu
Ingredients
For gravy
15
curry leaf sprigs
1/4
cup
chopped coriander leaves
4
green chilies
1/4
cup
cashew nuts
1
tbsp
coriander seeds
3
tsp
oil
For garam masala
3
cardamoms
1/2
inch
cinnamon stick
3 to 4
cloves
For Curry
750
grams
chicken
2
chopped onions
1
tsp
ginger garlic paste
1
tsp
salt
1/4
tsp
turmeric powder
1 1/2
tsp
red chili powder
1/2
tsp
coriander powder
1/2
tsp
garam masala
1/4
cup
coconut milk
3
tablespoon
oil
1/4
cup
chopped coriander leaves
Instructions
Preparing gravy paste with curry leaves
take fresh curry leaf sprigs, rinse under running water thoroughly.
pick the leaves off and take them into a bowl.
heat up the pan, add oil.
when the oil is hot, add cashew nuts, coriander seeds and roast them until they turn light golden color.
add curry leaves, coriander leaves, green chilies and saute for 2-3 minutes.
transfer them to a grinder jar and make into a fine paste adding some water.
Preparing garam masala
heat a pan, add cloves, cardamoms, cinnamon, sauté for a minute and make them into a powder.
Preparing curry leaf chicken curry
heat oil in a pan, add chopped onions and sauté until soft.
add ginger garlic paste and sauté till the raw flavor is gone.
add turmeric powder, salt, red chili powder, coriander powder,garam masala and mix well.
put the chicken, mix well, cover it and cook for 15-20 minutes on medium heat.mix in between.
open the lid after 15 minutes, mix it for once, add coconut milk, curry leaves paste and mix well.
add water 250 ml of water to the gravy and cook until the gravy thickens.
add chopped coriander leaves and turn off the heat.