Curry leaf Chicken Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 500 g - chicken
  • 2 tbsp - fresh grated coconut
  • 2 stalk - fresh curry leaves (please use fresh curry leaves for this recipe, the dried one will not give any flavor)
  • 3 - green chilli
  • 1 tsp - fennel seeds
  • 1/2 tbsp - yogurt
  • 2 tsp - ginger garlic paste
  • 1/2 tsp - turmeric powder
  • 1/2 - cinnamon inch stick
  • 1 tbsp - oil
  • salt as required

How to Make Curry leaf Chicken Curry

  • Wash and cut the chicken into bite size pieces.
  • Marinate the chicken in yogurt, ginger garlic paste and fennel seeds.
  • Dry fry the coconut and curry leaves until the coconut looks a bit dry.
  • But ensure that the coconut doesn't change its colour.
  • Grind the coconut and curry leaves along with the green chilly in a blender to a smooth paste.
  • Heat oil in a pan, add cinnamon stick, then add the marinated chicken and turmeric powder.
  • Cover the pan and cook in medium heat.
  • When the chicken is properly cooked, add the ground mixture and salt, stir well.
  • Cover and cook till the oil separates and floats on top.
  • If you want a dry gravy, cook till all the water evaporates and the gravy looks dry.
  • Serve the curry with rice or roti.
  • Recipe Courtesy: Taste of Pearl City