Curry Leaf Chicken Curry is a spicy and tangy dish made with desiccated coconut,Curry leaves,sesame seeds,tamarind and other spices.It goes well with Rice/Masala Rice/Roti and even Paratha.
Preparation Time - 15 min
Cooking Time - 40 -45 min
Ingredients For Chicken Curry :-
1. Chicken(500-600 grams ) I used boneless , marinated with salt (as per your taste) and turmeric powder ( 1/4th teaspoon ).NOTE - the bones in the curry is from my homemade(Indian style) chicken stock which I used instead of water in the curry.
2. Onion about 1 cup roughly chopped.
3. Crushed Garlic about 1 and 1/2 teaspoon.
4. Ginger roughly chopped about 1 teaspoon.
5. Tomato roughly chopped about 1/2 cup
6. Curry leaves ( about 1 tablespoon for spice mixture ) and around 1 tablespoon for curry.Here in this curry we will use a part of curry leaves in paste form in the wet spice mixture and part of curry leaves as whole in the curry.
7. Desiccated Coconut (about 1 tablespoon )
8. Sesame seeds 1 tablespoon.
9. Fresh chilly sliced and crushed (for more heat ) or keep it whole for less heat.
10. 1/4 teaspoon whole black peppercorns/gota golmorich
11. Whole Start anise ( annashipu) half of a whole.
12. Dry roasted spice mixture ( 2 green cardamom+ 2-3 cloves + 1/2 teaspoon cumin seed+ 1 teaspoon coriander seeds + pinch of javetri + 1/2 inch cinnamon ) ,dry roast ,cool down and grind the mixture and keep aside.NOTE - 1 used about 1/8th teaspoon of cinnamon powder instead of dry roasting the 1/2 inch cinnamon.
13. 1/4 th teaspoon each of Paprika or Kashmiri chilly powder and turmeric powder.(use Cayenne or red chilly powder if you want more heat along with these ).
14. 1 teaspoon coriander or Dhaniya powder.
15. Coconut Oil 1 tablespoon for frying the spice mixture which we will prepare with onion +garlic+curry leaves + tomato and other ingredients and 2 tablespoon for the chicken curry.
16. Water/Chicken stock about 1- 1 and 1/2 cup or as per your choice of the curry consistency.
17. Salt as per your taste.
18. Tamarind Pulp ( I used ready made tamarind concentrate little less than 1 teaspoon )
19. Pinch of Sugar.
Preparation :-
1. Marinate the chicken and keep it aside.
2. Prepare the dry roasted spice mix as mentioned in point 12 under the ingredient list.
3. Chop all the ingredients as mentioned above.
Cooking :-
1. Take an utensil and add about 1 tablespoon of oil.let the oil heat up and add the garlic ( when it begins to turn just brown ) add the chopped onion.(In the picture below I already added the garlic in the oil so the picture has only the Onion + ginger+ tomato and curry leaves ).
2. When Onion turns pink and translucent (do not brown them )add the ginger mix and cook 30 -40 seconds and add the tomato and curry leaves (1 tablespoon )and mix.( add little salt when you add the onion this will help the onion to cook faster ).
4. When the tomato just begins to melt switch off the flame and take out the mixture in a bowl.
5. Let the mixture cool down,then to the mixture add 1 tablespoon sesame seeds+ 1 tablespoon desiccated coconut and then grind the mixture to a smooth paste with little water and keep it aside.NOTE - it you want more heat you can add 1-2 green chilly to this mixture when you make a paste.
6. Now in the same utensil add more oil ,when the oil heats up add whole black peppercorns and star anise.Let them infuse the flavours in the oil,then add the wet spice paste you prepared in the step above ( step 5 of cooking ) and cook for 3-4 minutes.
7. Then add the marinated Chicken,paprika or kashmiri chilly powder,turmeric powder ,coriander powder and the remaining curry leaves ,mix and cook covered,opening intermittently so that the spices do not get burnt.
8. Continue cooking covered opening and mixing intermittently til you see that the oil seeps out.Then add tamarind,sugar,dry roasted spice mix ,water ( preferably warm )/Chicken stock and salt , bring the water to a boil and then simmer on a low flame ,covered.
9. Cook til the chicken is done,lastly add the fresh chilly ,switch off the flame ,let the chicken rest for 5-6 min and then serve it with Rice/Roti/Paratha.
Pictures:-
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