How to cook curry leave chicken (tamil style)

Marinate the chicken with yogurt, turmeric and salt.

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 some more. This will be very aromatic.

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 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.

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.

Cook for another 2 minutes and add the coriander powder.

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.

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