CURRY LEAF CHICKEN / SUPER TASTY CURRY LEAF FLAVORED CHICKEN SUKHA
For those with a penchant for South Indian flavors, curry leaf chicken is a standout recipe. The combination of curry leaves, fresh coconut, and cashew nuts elevates this dish to a new level of flavor and satisfaction. Unlike traditional curries made with onion-tomato masala, this recipe offers a unique twist. When paired with dosa, its authentic taste truly shines.
I like to cook this chicken dish with a dry/sukha version. However, it tastes juicy because most of the cooking process is done by covering the pan with a lid. Firstly, the chicken cubes are seared and then slowly cooked in their juices.
The star ingredient of this chicken dish is our most favorite herb- curry leaves. These fragrant leaves give this chicken sukha a unique yet palatable flavor. These fragrant leaves are used twice- while marinating the chicken and cooking as well. Curry leaves are primely used in Indian cuisine to lift the flavors, to add medicinal, and nutritional values. Especially, South Indian cuisine is not complete without curry leaves, whole red chilies, cashews, and fresh coconut. All these goodies have been used to cook this yummy Curry Leaf Chicken Sukha Dish
Prep Time – 30 minutes
Cook Time – 30 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Boneless chicken – 500 grams
• Ginger-chilly-garlic paste – 1+1 tbsp
• Curry leaves – 4-5 springs /20-25 leaves
• Onion – 1 large/ 2 medium sized
• Cashews – 8-10 nos (fried)
• Fresh coconut shreads – 4-5 tbsp
• Cooking oil – 2 tbsp
• Water – 1/2 cup
● SPICES WHOLE AND POWDERED
• Salt – 1+1 tsp
• Red chilly powder – 1+1 tsp
• Turmeric/haldi powder – 1/2 + 1 tsp
• Coriander/Dhania powder – 2 tsp
• Whole red chillies – 2 nos
• Cumin/Jeera – 1 tsp
• Mustard Seeds – 1 tsp
● PREPARATIONS TO BE DONE
1 – Marinate chicken cubes with 1 tsp salt, 1/2 tsp turmeric powder ,1 tsp red chilly powder, 1 tbsp ginger-garlic-green chilli paste and 10-12 curry leaves. Keep the chicken covered for 30 minutes in refrigerator. This step will help the chicken to absorb all the flavors (tear curry leaves with hands)
2 – Slice thinly onions and keep aside
● HOW TO MAKE CURRY LEAF CHICKEN
1 – Heat a frying-pan and add 2 tbsp oil. When oil is heated, add jeera and mustard seeds. Allow the spices to splutter
2 – Next, add whole red chilies and curry leaves. Allow them to crackle for a while
3 – Time to add onion slices. Roast/bhunow onions for a while and avoid browning them
4 – Cook onion for a while and add ginger-chilly-garlic paste. Roast/bhunow it for 1 more minute
5 – Time to add 1 tsp red chilly powder, 1/2 tsp Turmeric powder, and 2 tsp Coriander powder. Combine well and roast the spices for a few seconds
6 – Combine all the spices with onions and add marinated chicken cubes. combine it well with spiced onions
7 – Roast/bhunow the chicken for 10 minutes by turning sides at medium flame
8 – Time to cover the chicken and allow it to cook in its own juice. Bring the flame to a low
9 – Add 1 cup of water and allow to simmer the chicken so that it is cooked to perfection and becomes tender and soft
10 – Add fried cashews and mix
11 – Next, add fresh coconut shreads and combine nicely. Cook for a few more minutes and switch off the flame
12 – Fragrant and tasteful Curry Leaf Chicken Dish is ready to savour
● SERVING SUGGESTIONS
● The curry leaf chicken goes heavenly well with dosa. Let’s make dosas so that cooked curry leaf chicken can be stuffed into it
1 – Take a ladleful of batter and drop in the center of hot dosa pan
2 – When upper surface becomes dry, sprinkle some oil all around and allow to cook from pan side
3 – Drop a generous amount of cooked curry leaf chicken and chopped onions. Fold the dosa and prepare to serve
4 – Serve the dosa and chicken with coconut chutney and green chutney
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