Curry Leaf Chicken – Andhra Karivepaku Kodi Kura | Chicken Kadipatta

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, firstly wash and pick curry leaves. Finely chop onions and coriander leaves.

• Then 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 ¾ tbsp oil in the same kadai. Then add chopped onions and sauté till they start to get a little colour on them.

• Next add ginger-garlic paste and fry till the raw smell goes away. Sprinkle turmeric and fry.

• Put in the chicken, stir-fry for a minute. Then sprinkle chilli powder, coriander powder, salt and mix well.

• Mix in chopped coriander leaves and curd. Cook for 2-3 minutes.

• Then tip in the ground paste and combine the chicken with curry leaves paste.

• Cook with a lid on till the chicken kadipatta is soft and tender.

• Lastly sprinkle garam masala, mix well, simmer for a minute and remove.
• Serve Andhra Curry Leaf Chicken with Rice or Rotis.

If you are searching for more green masala Kodi recipes, then do try out Green Chicken Korma

Andhra Karivepaku Kodi Kura details below: