Curry Leaf and Pepper Chicken Curry
April 24, 2015 Posted by Shweta Shanbhag
The other day, I was in a mood to cook chicken with some south Indian flavors of chicken. While searching online, I came across this simple and quick recipe Curry Leaf and Pepper Chicken Curry recipe from my favorite chef – Sanjay Thumma of VahreVah.com.
Whats really good about this dish is that it doesn’t require any fine chopping and dicing and hence saves a lot of time. Once ready, I am sure you are going to love the aroma of Curry leaves and pepper that fills the house.
Here is my recipe for Curry Leaf and Pepper Chicken
Chicken – 500 Grams
Curry leaves – 3 Sprigs
Onion – 2 medium sized roughly chopped
Tomatoes – 2 Medium sized roughly chopped
Ginger – 1 inch cut into small pieces
Garlic – 5-7 cloves
Grated Coconut – 2 tbsp
Fennel seeds – 1 tsp
Oil – 2 tbsp
Coriander powder – 1 tsp
Chilly powder – 2 tsp
Turmeric – a pinch
Pepper – 2 tbsp roughly crushed
Coriander chopped – optional
- Take 1 tbsp oil in a pan. I use sunflower oil. Heat it and when hot, add onions and saute. Add some salt to fasten the cooking.
- 2 mins into the sauteing, add roughly chopped ginger and garlic and saute.
- When the onions are translucent (no need to brown it), add the tomatoes and saute well.
- Cook for 2 mins and then add turmeric, chilli powder and coriander powder and grated coconut.
- Saute well, add 1/2 cup water, put the lid on and let it cook for 5 mins.
- When done, remove from heat and let it cool. Blend in a blender to a coarse paste. I like to keep the gravy coarse as that goes well with the chapatis.
- Heat oil in a pan and when hot, add fennel seeds.After a minute add a handful of curry leaves and saute.
- Now add the chicken pieces and some salt and 1 tsp crushed pepper and saute for 5 to 10 mins till the chicken is white and almost cooked.
- Now add the onion -tomato coarse paste, mix it well with the chicken and let it cook for 20 minutes with the lid on. Adjust the water and salt according to your taste.
- Add some more crushed pepper and serve with chapatis, dosa, or rice.
- You can also garnish with chopped coriander.