Ingredients

• 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