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Chicken Curry Leaf
By : JeyadraMethod
- Together paste ginger, garlic, coriander and half of the curry leaves (a tight fist) very smooth.
- Heat cooker pan, add oil, heat.
- Add cinnamon, red chillies and lavang to the oil, stir.
- Add onions and fry till golden brown.
- Add half of the remaining curry leaves.
- Add the paste made already, fry till raw smell leaves.
- Add garam masala, chicken masala and turmeric powder, stir well.
- Add cut chicken pieces, stir for 3 minutes.
- Add water, salt and split green chillies, rest of the curry leaves.
- Pressure cook for 15 min on high flame, simmer for 5 minutes.
- Open cook for 10 minutes, stir well and garnish.
- This can be served with steamed rice, chappathi, naan, poori or roti.
Ingredients:
1 kg - chicken
4 - onions, medium, finely chopped
6 - tomatoes, medium, finely chopped
5 to 7cm - ginger large chunk
1 - garlic, whole
a large bunch - coriander leaves
a large bunch - curry leaves
10 - red chillies
7 - green chillies
1 tbsp - garam masala
2 tbsp - any chicken masala
1/2 tsp - turmeric powder
7 inches - cinnamon
5 - lavang
5 tbsp - oil
250 ml - water
salt required
1 kg - chicken
4 - onions, medium, finely chopped
6 - tomatoes, medium, finely chopped
5 to 7cm - ginger large chunk
1 - garlic, whole
a large bunch - coriander leaves
a large bunch - curry leaves
10 - red chillies
7 - green chillies
1 tbsp - garam masala
2 tbsp - any chicken masala
1/2 tsp - turmeric powder
7 inches - cinnamon
5 - lavang
5 tbsp - oil
250 ml - water
salt required
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