Discover the Rich Flavors of Curry Leaf Chicken: A Lunchtime Favourite

Are you ready to transform your lunchtime routine with a dish that is bursting with flavour? Natasha Gandhi, a talented recipe creator, introduces us to Curry Leaf Chicken, a dish that combines the aromatic presence of curry leaves with the creamy richness of coconut milk. This recipe is not only versatile but promises to become a new favourite in your culinary repertoire.

The Magic of Curry Leaf Chicken

Curry Leaf Chicken stands out with its unique use of fresh curry leaves, which infuse the dish with a depth of flavour that is both intense and subtly sweet. This recipe takes a classic ingredient in Indian cooking and elevates it with a modern twist, making it a perfect meal for both traditional and contemporary palates.

Ingredients and Preparation

For the Curry Paste:

• Fresh Curry Leaves: 1 cup
• Garlic: 4 cloves
• Ginger: 1-inch piece
• Turmeric Powder: 1 teaspoon
• Water: As needed to blend
• For the Chicken Curry:
• Oil: 4 tablespoons, divided for frying and cooking
• Chicken Pieces: 1 kg
• Lemon Juice: From 1 lemon
• Mustard Seeds: 1 teaspoon
• Additional Curry Leaves: A handful
• Garlic: 4 cloves, chopped
• Shallots: 2, sliced
• Water: 1 cup
• Jaggery: 1 tablespoon
• Coconut Milk: 1 cup
• Cashew Paste: 1 tablespoon (optional, for thickness)
• Salt: To taste
• Garnish: Fresh curry leaves, fried onions (birista), and grated coconut

Instructions:

• Begin by frying curry leaves in oil until crisp, then blend with garlic, ginger, and turmeric to make a curry paste.
• Marinate the chicken in this paste along with lemon juice for at least 30 minutes.
• Cook the mustard seeds, additional curry leaves, garlic, and shallots in oil, then add the marinated chicken.
• Add water and simmer until the chicken is tender.
• Finish with coconut milk, jaggery, and cashew paste, simmering until the right consistency is achieved.
• Garnish with curry leaves, birista, and coconut.

Complementary Rice Preparation:

• Ghee: 2 tablespoons
• Cumin Seeds: 1 teaspoon
• Onion: 1, sliced
• Boiled Rice: 2 cups
• Salt: To taste
• Garnish: Lemon slices and chopped coriander

Rice Instructions:

• Sauté cumin seeds and onion in ghee.
• Mix in the boiled rice and season.
• Garnish with lemon and coriander before serving.

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This Curry Leaf Chicken recipe by Natasha Gandhi is more than just a meal; it's a journey through flavours and traditions. Whether served at a family dinner or as a special weekend treat, it promises satisfaction and a burst of flavour. Ideal for anyone looking to incorporate traditional Indian cooking techniques with a modern twist. Don't forget to pair it with the fragrant rice for a complete dining experience. Enjoy the tastes that make this dish a standout addition to any culinary collection.