Curry leaves , an unavoidable ingredient in South Indian Kitchens especially Kerala.When landed here in US , the only thing I couldn't digest was that I had to pay for this special ingredient.Back home, we grew them in our yard or our vegetable guy gave it for free.My kitchen will tell stories of me being a freak when it comes to curry leaves :D For the past two weeks , My dear husband unknowingly piled up packets of curry leaves from our local store .I had to use it before they go awry.So here is Curry leaves Chicken...
What you need
Chicken - 2 lbs ( small pieces)
Onion - 1 large (sliced thin)
Ginger Garlic - 2 tbsp (minced fine)
Curry leaves - for garnish
Red chilli powder - 3 tsp
Turmeric Powder - 1/2 tsp
Oil - 2 tbsp
Salt -as needed
Dry Roast and Grind
Black Pepper corns - 2 tsp
Perunjeeragam - 2 tsp
Urad dal - 1 tsp
Curry leaves - 2 big springs
How you will make
Clean chicken and keep aside.I had used boneless chicken for this recipe.But you could use with bone as well.In a pan, dry roast the listed under 'Dry Roast and Grind' and keep aside.
In a heavy bottomed pan, heat oil and fry sliced onion until they are golden brown.Now add the minced ginger garlic ( note : not GG paste but minced) and fry until raw smell goes away.Now on high flame add chicken pieces , turmeric ,red chilli and salt. Fry until chicken is well cooked and masala w/ chicken is nice dark brown color. Now reduce the flame and add the powdered curry leaves powder and mix. At this point you will smell an awesome aroma of Curry leaves!
Add in some fresh curry leaves for garnish and switch off the heat. Serve hot with Rice/Roti.
Note : Adjust your red chilli powder as per your spice level and note that you are adding black peppercorns as well.