In this Curry Leaf Chicken – Easy Quick Dry Indian Chicken recipe the chicken is so moist and full of flavor. This delicious chicken recipe is perfect for a busy weeknight meal, family gatherings, or when you’re having friends or family over for dinner.
What Ingredients do I need to make Curry Leaf Chicken – Easy Quick Dry Indian Chicken?
Curry leaves, oil, cumin seeds, onion, whole dried red chillies, ginger garlic paste, chicken, ground coriander, Kashmiri chili powder, ground cumin, salt, ground pepper, and lemon juice.
Step to Make this Recipe?
First, in a skillet or wok add in oil on medium heat. Second when the oil is hot add in the curry leaves. Third, let the curry leaves sauté for 30 seconds to a minute. Take off the curry leaves and set them aside in a bowl.
Further, in the same wok add in cumin seeds and whole dried red chillies. Further, in 30 seconds add in the onions, ginger garlic paste and sauté until the onions are golden. Keep stirring intermittently.
Fry the curry leaves on medium heat for 30 seconds. Take out and set aside.
Further add in the chicken and let it sauté for about 3 to 4 minutes. Keep stirring intermittently. Then add in the spices, and salt and stir well. Furthermore, cover and cook about 15 to 20 minutes on medium heat. Keep checking every few minutes and stir to make sure the chicken does not stick to the wok. If it does add about 2 tbsp water. Once the chicken is cooked add in lemon juice and the curry leaves. While adding the curry leaves, Make sure they are crushed. I crush them in my palm before adding them.
Enjoy with roti or rice.
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Curry Leaf Chicken – Easy Quick Dry Indian Chicken
Equipment
- 1 wok or deep bottom pot/skillet
Ingredients
- 3 tbsp oil of choice
- 30 to 40 curry leaves
- 1 tsp cumin seeds
- 2 whole dried red chili peppers (small)
- 1 tbsp ginger garlic paste
- 1.5 pounds chicken, boneless, breast or thighs (680 grams)
- 2 tsp ground coriander (dhaniya powder)
- 2 tsp kashmiri chili powder
- 1 tsp ground cumin (jeera powder)
- 1 tsp salt (add more later if needed)
- 1 and 1/2 tsp black pepper, ground
- 1/2 tbsp lemon juice
Instructions
Prep
- Rinse and chop the onions finely.
- Rinse and chop the chicken to 3 inch pieces.
Cook
- In a skillet or wok add in oil on medium heat.
- When the oil is hot add in the curry leaves. Let the curry leaves sauté for 30 seconds to a minute. Take off the curry leaves and set them aside in a bowl.
- In the same wok add in cumin seeds and whole dried red chillies. Further, in 30 seconds add in the onions, ginger garlic paste and sauté until the onions are golden. Keep stirring intermittently.
- Fry the curry leaves on medium heat for 30 seconds. Take out and set aside.
- Further add in the chicken and let it sauté for about 3 to 4 minutes. Keep stirring intermittently.
- Then add in the ground coriander, Kashmiri chili powder, ground cumin, black pepper, and salt and stir well. Furthermore, cover and cook about 15 to 20 minutes on medium heat. Keep checking every few minutes and stir to make sure the chicken does not stick to the wok. If it does add about 2 tbsp water. Once the chicken is cooked add in lemon juice and the curry leaves. While adding the curry leaves, Make sure they are crushed. I crush them in my palm before adding them.
- Enjoy with roti or rice.
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