Curry Leaf Chicken Korma is an aromatic and flavourful South Indian chicken curry. Spicy and delicious, chicken curry with curry leaves will definitely tickle your taste buds. Serve over plain rice and tuck into this lip-smacking chicken curry flavoured with curry leaves and spices.
Curry leaves also called Karivepallai, karivepaaku or kari patta are extremely aromatic and are used as seasoning in Indian cooking. Its pungent lemony flavour dramatically enhances the taste of any dish. Fresh curry leaves are used in Indian curries, rice dishes, dals, drinks, dips and chutneys.
The flavourful curry leaf is edible and can be used in several ways. You can first temper hot oil with curry leaves and then add the rest of the ingredients such as rice, vegetables, fish, meat or eggs. Or, you can give a finishing touch to dishes by spluttering curry leaves in hot oil along with spices such as mustard and cumin seeds and pouring this tempering over dals, raitas or chutneys.
The humble curry leaf, an essential ingredient in South Indian kitchens, has many therapeutic properties. It combats nausea and indigestion. Curry leaves improve eyesight and are good for hair growth.
Bright, dark green curry leaves can be stored up to 2 weeks in an airtight container.
Curry Leaf Chicken Korma Recipe:
Curry leaves have a unique taste. Dark green, aromatic curry leaves release a delicious aroma when sizzled in hot oil. A staple South Indian cooking ingredient, the tantalizing flavour of fresh curry leaves enhances the taste of any dish.
How to make Andhra style curry leaf chicken:
To make curry leaf pepper chicken, wash and pick curry leaves. Finely chop onions and coriander leaves. Clean and wash the chicken. Cut into one-and-half-inch pieces.
Heat 1 tsp oil in a frying pan on medium heat. Add whole black pepper, cashew nuts, curry leaves and sauté for 1-2 minutes. The wonderful aroma of fried curry leaves is so delightful.
Remove from heat, cool and grind to paste with a little water. Keep aside.
Heat 1 tbsp oil in the same kadai. Add chopped onions and sauté till they start to get a little colour on them.
Add ginger-garlic paste and fry till the raw smell goes away. Sprinkle turmeric and fry.
Add chicken, stir-fry for a minute. Add chilli powder, coriander powder, salt and mix well.
Add chopped coriander leaves, curd and mix well. Cook the curry leaf chicken curry for 2-3 minutes.
Add ground paste and combine the chicken with curry leaves paste.
Cook with a lid on till the chicken kadipatta is soft and tender.
Sprinkle garam masala, mix well, simmer for a minute and remove Chicken Kadipatta.
Serve Andhra Curry Leaf Chicken with Rice or Rotis.
Andhra Karivepaku Kodi Kura details below:
- Whole black pepper - ½ tbsp
- Curry leaves – 1 cup
- Cashew nuts – ½ tbsp
- Oil – 1 tsp
- Chicken – 400 gms
- Onion – 1, large
- Curd – ⅓ rd cup
- Coriander leaves – 1 tbsp
- Salt - 1 tsp
- Turmeric – ½ tsp
- Chilli powder - ½ tsp
- Coriander powder – 1 tsp
- Ginger garlic paste – 1 tsp
- Garam masala – ¼ tsp
- Oil – 1 tbsp
- For this kadi patta chicken recipe, heat one teaspoon of oil in a kadai on medium heat. Put in cashew nuts, whole black pepper, curry leaves and sauté for a couple of minutes. Remove from heat, allow to cool and grind to a smooth paste using little water. Set aside.
- Heat some more oil in the same frying pan. Tip in finely chopped onions and fry till they start to brown.
- Next add ginger-garlic paste and sauté for 1-2 minutes. Add turmeric powder and mix well.
- Add the chicken pieces and fry for a minute or two. Sprinkle salt, chilli powder and coriander powder; mix well.
- Add finely chopped coriander leaves, fresh curd and combine well. Let it cook for 2-3 minutes.
- Add the prepared ground paste and blend well.
- Cover with a lid and cook on medium heat till the chicken is fully cooked.
- Add a dash of garam masala powder and mix the curry leaf chicken curry well. Simmer for 1-2 minutes till you get the right consistency and remove.
- Serve Curry Leaf Pepper Chicken with plain Rice or Parathas.