Curry leaves chicken (കറിവേപ്പില ചിക്കൻ)

Curry leaves chicken (കറിവേപ്പില ചിക്കൻ)

Curry leaves chicken is a semi-gravy item that can be served with rice, appam, paratha or chappthi. It is also tasty and goes well with all these dishes. At the same time, the Curry leaves Chicken is an easy dish made with simple ingredients but appetizing and delicious. This dish is quick to cook and does not take much time to treat your kids, family and friends.

Curry leaves are commonly known as kadi pathra or kariveppila. It is one of the main culinary essences added to various dishes right from making a delicious snack, appetizer, breakfast or a sumptuous meal for lunch or dinner. Its aroma and flavors are unique and cannot be substituted with any other herb. Do you know that instead of throwing away the curry leaves from your curry, if you eat them they are a rich source of vitamins ?

 

Ingredients

Chicken                       1 kg (curry pieces),

Curry leaves                4 springs,
Onion (big)                  5, chopped well,
Ginger garlic paste       2 Tablespoons,
Tomato                         3 (cut in to small pieces),
Chilli (dry, vattal mulaku)    6 (crushed one or pieces),
Coconut milk(thick)     1 cup,
Pepper powder              2 Tablespoons,
Garam masala               1 Tablespoons,
Chicken Masala            1 Tablespoons,
Turmeric powder          As needed,
Salt                                 ,,
Coconut oil                    ,,

Method of preparation

Take a kadai and put some oil in it. Fry the curry leaves in this oil and shift the leaves in to a bowl. To  this oil add onion pieces, saute the onions and fry till light golden brown. To this add ginger garlic paste, saute well, until it turns into light brown. Add chilly pieces, pepper powder, turmeric powder, garam masala and chicken masala into this and mix well. Crush the fried curry leaves add them into the mixture. Also add tomato pieces and stir well. Add chicken pieces to this mixture. Pour coconut milk into this and mix well. Keep the kadai on the flame covered with a lid, until the chicken is cooked well. After that reduce the flame and keep it on the flame till the gravy become thick. Serve hot.