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Curry leaf chicken curry

Curry Leaf

This curry leaf chicken curry is simple to prepare but very delicious to eat. It comes together in less time than traditional Indian chicken curries. But still packs a ton of flavor. With succulent chicken cooked in a velvety rich sauce of black pepper, curry leaves, and cashew. This curry is flavorful and spicy.

This is a very simple chicken curry with fewer ingredients than a traditional Indian curry. This recipe will be one you go back for any time you want to prepare chicken curry in a hurry. Prepared in less time but loaded with flavor. This curry tastes very flavorful and spicy.

Fresh curry leaves are the hero of this dish. They enhance the flavor of the curry with their unique aromatic perfume. And blend very well with the other spicy flavors in the curry.

This recipe yields a delicious creamy sauce thickened with cashew paste. And goes very well with homemade chapati bread or naan bread.

Tempered spices

Towards the end of cooking, curry leaves, mustard seeds, crushed red chilies, and fennel seeds are tempered in hot oil, then added to the curry. Tempering of spices is a traditional Indian cooking method used to extract the full flavor from spices. The essence of the spices is released during tempering and this essence is then transferred to the curry.

Curry Leaf chicken

Ingredients for curry leaf chicken curry

Scroll down to the recipe card for a full list of ingredients and instructions or click the “jump to recipe” button at the top of the page.

  • Chicken: Use soft, tender chicken thighs. If you use tough old-layer the meat will take a longer time to soften.
  • Yogurt: Gently tenderizes the chicken. Marinating the chicken thighs in yogurt and spices makes them very tender, moist, and flavorful.
  • Garam masala: It is like an all-purpose type of Indian seasoning. Garam masala is usually added towards the end of cooking but also works great in marinades and dry rubs too.
  • Turmeric powder: Adds a nice color and mild flavor to the dish.
  • Chili powder: A little heat is always nice in chicken curry.
  • Curry leaves: Fresh curry leaves added while cooking greatly enhances the flavor of this dish. And when added to the tempered spices, they add a nice finishing touch to the dish. Curry leaves are sold in bunches in the market. If you have any leftovers just wrap in a Ziploc bag and store in the fridge.
  • Chopped fresh tomatoes
  • Cashew paste: thickens the curry. It is a nice alternative to coconut cream for people who do not like the taste of coconut cream. It adds a nice flavor to the curry.
  • Mustard and fennel seeds: the smoky, nutty flavor of the spices are released when heated in oil

Directions::

  1. Marinade chicken with yogurt, gram masala, turmeric, black pepper, chili powder, and salt. Leave to marinate for 30 minutes.
  2. In a saucepan, add vegetable oil at medium heat and saute shallots, ginger, and garlic
  3. Pour in marinated chicken and stir well
  1. Add chopped tomatoes, stir well for 3 minutes
  2. Pour in water then add curry leaves and simmer for 10 minutes

Curry Leaf chicken Curry

  1. Add cashew paste and simmer for 10 minutes
  2. Heat some vegetable oil to another saucepan
  3. Reduce heat to medium and add mustard seeds and fennel seeds and curry leaves.
  4. Stir for a minute and remove from heat. You will know your tempering is fone when the spices are cackling and the mustard seeds pop in the oil
  5. Pour tempered spices over chicken curry and remove from heat.
  6. Serve with bread or rice

Curry Leaf

Chicken Curry with Curry Leaves

Black pepper and curry leaves transform this chicken curry from good to absolutely delicious!

Course Main Course

Cuisine Indian

Servings 2

Ingredients  

Marinade

  • 1/2 kilo Chicken
  • 1/2 cup Thick yoghurt
  • 1/2 tsp Garam Masala
  • 1/2 tsp Tmeric powder
  • 1/2 tbsp Black Pepper powder
  • 1 tsp Chilli Powder
  • 1 tsp Salt

Curry

  • 3 tbsp Vegetable oil
  • 1/2 cup Chopped shallots
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 3 medium Fresh tomato chopped
  • 1 cup water
  • 20 pcs Curry leaves
  • 1 1/2 tbsp Cashew paste

Tempered spices

  • 1 tbsp Vegetable oil
  • 1 tsp Mustard seed
  • 1 tsp Fennel seed
  • 1 tsp Dried chilli
  • 10 Curry leaves

Instructions 

  • Mix yoghurt with garam masala, turmeric powder, black pepper, chili powder and salt
  • Add chicken and leave to marinate
  • Add oil to the pan and saute chopped shallots for 2 minutes
  • Add garlic and ginger paste, saute for 2 minutes
  • Add marinated chicken to stir well
  • Add chopped tomatoes, curry leaves, chopped fresh chili peper and a cup of water
  • Allow to simmer for 15 minutes
  • Add cashew paste and simmer an additional 5 minutes
  • Add some oil into a different pan on medium heat
  • Add the mustard seeds, fennel seeds, dried chili pepper and curry leaves and heat up for a few minutes
  • When it releases a nice aroma, pour the oil and its contents over the simmering curry
  • Remove from heat and serve with rice or bread

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