Curry Leaf Chicken Fry Recipe

Ingredients

• 30 g Fresh Curry Leaves (roughly two handfuls, washed and air‑dried)
• 2 Tbsp Coriander Seeds (dry roasted)
• 1.5 tsp Cumin Seeds (dry roasted)
• 1.5 tsp Fennel Seeds (dry roasted)
• 1 small piece Cinnamon Stick (about 2 g, dry roasted)
• 8 pieces Cloves (dry roasted)
• 3 pods Green Cardamom Pods (dry roasted)
• 2 tsp Black Peppercorns (dry roasted)
• 7 pieces Dried Red Chilies (dry roasted, adjust for heat)
• 1 tsp Mustard Seeds (for tempering)
• 3 Tbsp Oil (vegetable or canola oil)
• 2 large Onion (finely chopped)
• 4 pieces Green Chili (slit lengthwise, adjust to taste)
• 3 tsp Ginger Garlic Paste (freshly pounded for best flavor)
• 2 medium Tomato (chopped)
• 2 tsp Salt (adjust to taste)
• 1 tsp Turmeric Powder
• 1 kg Chicken (bone‑in) (washed, cleaned and cut into bite‑size pieces)
• 5 Tbsp Curry Leaf Masala Powder (prepared earlier, divided as described)
• 5 g Fresh Curry Leaves (for garnish) (chopped)

Instructions

1. Prepare Curry Leaves

   Wash the fresh curry leaves, pat them dry, and set aside about two handfuls (≈30 g).

   Time: PT5M

2. Dry‑roast Curry Leaves

   Heat a dry pan over medium heat, add the curry leaves and roast until they turn slightly brown and become crisp.

   Time: PT5M

3. Dry‑roast Whole Spices

   In the same pan add coriander seeds, cumin seeds, fennel seeds, cinnamon piece, cloves, cardamom pods, peppercorns and dried red chilies. Roast for 3‑4 minutes until fragrant.

   Time: PT5M

4. Cool and Grind Masala

   Transfer the roasted curry leaves and spices to a plate, let them cool completely, then grind to a fine powder in a grinder or mortar & pestle.

   Time: PT5M

5. Set Aside Masala

   Store the freshly ground curry leaf masala in an airtight container; you will use about 5 Tbsp for the recipe.

   Time: PT2M

6. Temper Mustard and Cumin

   Heat 3 Tbsp oil in the pan, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them splutter.

   Time: PT2M

7. Sauté Onions & Green Chilies

   Add the finely chopped onions and slit green chilies. Cook, stirring occasionally, until onions turn golden brown.

   Time: PT8M

8. Add Ginger‑Garlic Paste

   Stir in 3 tsp fresh ginger‑garlic paste and sauté for 1 minute until fragrant.

   Time: PT1M

9. Tomato Base

   Add chopped tomatoes, 1 tsp salt and 1 tsp turmeric powder. Cook for about 2 minutes until tomatoes soften.

   Time: PT2M

10. Add Chicken

    Add 1 kg chicken pieces, mix well to coat with the onion‑tomato mixture. Cook on medium heat until the chicken is no longer pink.

    Time: PT8M

11. Cover and Simmer

    Cover the pan with a lid and let the chicken cook for 5 minutes on medium heat. No extra water is needed as the chicken releases its juices.

    Time: PT5M

12. Incorporate Curry Leaf Masala

    Increase heat to high. Gradually sprinkle 2 Tbsp of the prepared curry leaf masala, stirring continuously. Add another 1 tsp salt and another 2 Tbsp masala, mixing well.

    Time: PT5M

13. Dry‑Fry to Desired Consistency

    Continue cooking until excess moisture evaporates and the chicken fry looks dry and glossy. This gives a stir‑fry texture.

    Time: PT5M

14. Final Aroma Boost

    Stir in the remaining 1 Tbsp curry leaf masala and freshly chopped curry leaves. Mix quickly and turn off the heat.

    Time: PT1M

15. Serve

    Transfer the chicken fry to a serving plate and serve hot, optionally with rice, sambar or rasam.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Coriander Seeds: Coriander powder (use half the amount)
• Instead of Cumin Seeds: Ground cumin (use ½ tsp)
• Instead of Fennel Seeds: Anise seeds (same amount)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Cloves: Allspice (¼ tsp)
• Instead of Green Cardamom Pods: Ground cardamom (¼ tsp)
• Instead of Black Peppercorns: Ground black pepper (½ tsp)
• Instead of Dried Red Chilies: Red chili powder (½ tsp)
• Instead of Mustard Seeds: Urad dal (½ tsp)
• Instead of Oil: Ghee (same amount)
• Instead of Onion: Shallots (same amount)
• Instead of Green Chili: Jalapeño (same amount)
• Instead of Ginger Garlic Paste: Store‑bought paste (same amount)
• Instead of Tomato: Canned diced tomatoes (½ cup)
• Instead of Salt: Sea salt (same amount)
• Instead of Turmeric Powder: Fresh turmeric (½ tsp grated)
• Instead of Chicken (bone‑in): Boneless chicken thighs (same weight)

Equipment Needed

• Heavy‑bottomed Frying Pan or Kadai
• Spice Grinder or Mortar & Pestle
• Mixing Bowl
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon
• Plate for cooling spices

Critical Steps — Do Not Skip

• Dry‑roasting curry leaves until crisp
• Grinding the roasted spices into a fine powder
• Ensuring chicken is fully coated with masala before high‑heat frying
• Cooking until all excess moisture evaporates for a dry‑fry texture

Chef Tips from the Video

• Use fresh ginger‑garlic paste; it makes a huge difference in aroma.
• Bone‑in chicken adds depth of flavor; if using boneless, add a splash of chicken stock.
• Add the final curry leaf garnish off the heat to keep the leaves bright green and aromatic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.

Room temperature: Not recommended; the dish contains cooked chicken.

Make-Ahead Tips

• Prepare the curry leaf masala powder in bulk and store it in an airtight jar for up to 2 weeks.
• Marinate the chicken with a little salt and turmeric for 15‑20 minutes before cooking for extra tenderness.

Frequently Asked Questions