Chicken in Curry Leaves Gravy Recipe
This Chicken in Curry Leaves Gravy recipe is a delightful and aromatic dish that perfectly captures the essence of Indian flavors. The fresh combination of curry leaves, coriander, mint, and green chilies creates a fragrant, zesty gravy that envelops tender chicken pieces, making each bite a true celebration of spices. Whether paired with steamed rice, roti, or a refreshing side of Burani raita, this dish is sure to impress anyone who loves bold, savory flavors. Perfect for a weekday meal or a special dinner with family and friends, this recipe brings the authentic taste of Indian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken (chopped) | 300 grams |
| Fresh curry leaves | 3/4 cup |
| Fresh coriander (dhania) leaves | 1/2 cup |
| Fresh mint (pudina) leaves | 1/2 cup |
| Green chilies | 2 |
| White pepper powder (optional) | To taste |
| Salt | To taste |
| Lemon | 1 |
| Sunflower oil | As needed for cooking |
| Ginger garlic paste | 2 tablespoons |
| Onion (finely chopped) | 1 |
| Cherry tomatoes (for garnish) | A few |
Preparation Time
- 10 minutes
Cooking Time
- 20 minutes
Total Time
- 30 minutes
Servings
- 4 servings
Cuisine
- Indian
Course
- Side Dish
Diet
- Non-Vegetarian
Instructions
-
Grind the Herbs and Chilies
Begin by preparing a fragrant paste. In a mixer grinder, combine the curry leaves, coriander leaves, mint leaves, and green chilies. Add a small amount of water and grind until you achieve a smooth, fine paste. This aromatic paste will serve as the base for your gravy. -
-
Sauté the Onions
Heat sunflower oil in a kadai or large frying pan over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion on a low heat until it turns soft and translucent, taking about 4-5 minutes. -
Add Ginger Garlic Paste
Next, add the ginger garlic paste to the pan. Sauté it for another 1-2 minutes, until the raw smell of the ginger and garlic disappears, releasing a fragrant aroma into the air. -
Cook the Herb Paste
Once the ginger garlic paste is well-cooked, add the ground herb paste to the pan. Stir well to combine. Allow the paste to cook for about 2 minutes, so the flavors meld together. -
Simmer the Gravy
Add salt to taste and about 1 cup of water to the pan. Stir well and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes so the flavors can infuse the gravy. -
Add the Chicken
Once the gravy comes to a boil, add the chopped chicken pieces. Mix them into the gravy, ensuring that the chicken is well-coated with the flavorful herb paste. Cook the chicken for an additional 5 minutes, stirring occasionally. -
Cook the Chicken
Reduce the heat to low and cover the pan with a lid. Allow the chicken to cook for about 15 minutes, stirring occasionally. This will allow the chicken to become tender and absorb all the aromatic flavors of the gravy. -
Finish the Gravy
Once the chicken is cooked through, you will have a thick, flavorful gravy. Add the juice of 1 lemon and stir it into the dish. Taste the gravy and adjust the seasoning with additional salt and white pepper powder to your preference. -
Garnish and Serve
Give the dish one last stir and let it cook for another minute. Turn off the heat and transfer the Chicken in Curry Leaves Gravy to a serving bowl. Garnish with cherry tomatoes for a touch of color and freshness.
Serving Suggestions
- Steamed Rice: The tangy, herby gravy pairs wonderfully with soft, fluffy steamed rice, allowing you to soak up every drop of the flavorful sauce.
- Burani Raita: A cooling and refreshing side of Burani raita adds a wonderful contrast to the spicy, savory chicken.
- Phulka and Kachumber Salad: For a more complete meal, serve this dish with phulka (Indian flatbread) and a simple kachumber salad made with cucumbers, tomatoes, onions, and a squeeze of lemon.
Tips
- If you prefer a spicier dish, you can increase the number of green chilies or add a pinch of red chili powder to the gravy.
- For a smoother consistency, you can blend the gravy after cooking the chicken. This will give you a rich, creamy texture, but it’s equally delicious when left as a chunkier sauce.
- If you don’t have sunflower oil, you can use vegetable oil or ghee for an even more authentic Indian flavor.
- Curry leaves are a key ingredient in this dish, providing a distinct aroma and flavor. If you cannot find fresh curry leaves, dried leaves may work as a substitute, though the flavor may be slightly less intense.
Conclusion
This Chicken in Curry Leaves Gravy Recipe is a perfect blend of aromatic herbs, tender chicken, and zesty lemon, creating a rich, flavorful dish that is both comforting and invigorating. Whether you’re serving it on a busy weekday or for a special occasion, it’s a simple yet stunning dish that will win the hearts of your loved ones. With its vibrant green color and mouthwatering taste, this recipe is bound to become a family favorite!
