Snapguide

How to cook curry leave chicken (tamil style)

Cook Curry Leave Chicken (Tamil Style)

1
STEPS
INGREDIENTS
Marinate the chicken with yogurt, turmeric and salt.

Marinate the chicken with yogurt, turmeric and salt.

Add all the dry whole spices to a clean dry pot or wok.

Add all the dry whole spices to a clean dry pot or wok.

Dry roast for 1-2 minutes. Now add the curry leaves.

Dry roast for 1-2 minutes. Now add the curry leaves.

Dry roast some more. This will be very aromatic.

Dry roast some more. This will be very aromatic.

After 3-4 minutes remove from flame and allow the mixture to cool.

After 3-4 minutes remove from flame and allow the mixture to cool.

Add the dry roasted whole masala to a spice grinder. Blend till it resembles a powder. You may use a mortar and pestle too.

Add the dry roasted whole masala to a spice grinder. Blend till it resembles a powder. You may use a mortar and pestle too.

Add the onion (1 1/2), ginger, garlic and green chill to the dry masala and blitz again till you get a wet masala. Do NOT add any water.

Add the onion (1 1/2), ginger, garlic and green chill to the dry masala and blitz again till you get a wet masala. Do NOT add any water.

In a wok - add a little oil. Fry the balance 1/2 onion.

In a wok - add a little oil. Fry the balance 1/2 onion.

When the onion has caramelized - add the wet masala. Saute for a couple of minutes.

When the onion has caramelized - add the wet masala. Saute for a couple of minutes.

You may add a little water (2 tbsp ) to the spice grinder to get all the spices out.

You may add a little water (2 tbsp ) to the spice grinder to get all the spices out.

Cook for another 2 minutes and add the coriander powder.

Cook for another 2 minutes and add the coriander powder.

Add the marinated chicken and cook for 7 minutes. Leave the lid on.

Add the marinated chicken and cook for 7 minutes. Leave the lid on.

Now the chicken is cooked. Open the lid and cook for a further 5-7 minutes for a drier style and deep dark colored masala.

Now the chicken is cooked. Open the lid and cook for a further 5-7 minutes for a drier style and deep dark colored masala.

Serve this hot with plain rice or Thosai (crepe made from fermented batter of rice and black gram)

  • 500.0g Chicken, diced
  • 2.0 Large Red / Yellow Onion
  • 4.0 Cloves Garlic
  • 1.5in Ginger
  • 1.0 Green Chilli (Adjust to your taste)
  • 1.0Tbsp Coriander Powder
  • 2.0 Stalks Coriander
  • 2.0Tbsp Oil
  • Marinade
  • 3.0Tbsp Greek Yogurt
  • 1.0tsp Salt
  • 0.0tsp Turmeric Powder
  • Masala (Roast & Grind)
  • 1.0c Curry Leaves
  • 2.0tsp Fennel Seed
  • 1.0Tbsp Black Peppercorns
  • 2.0in Cinnamon Stick
  • 1.0 Black Cardamom or 2 green Cardamom
  • 3.0 Cloves
  • 1.0 Star Anise
  • 1.0 Dried Red Chilli (Adjust to taste)