కరివేపాకు చికెన్ ఫ్రై 😋chicken fry with curry leaves@satyajannuu

Ingredients

• 1 kg Chicken Leg Pieces (cleaned, skin on, bone-in for extra flavor)
• 2 medium Onion (thinly sliced)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 2 tablespoons Fresh Curry Leaves (roughly 10–12 leaves, divided (half for frying, half for powder))
• 1 teaspoon Cumin Seeds (whole, for tempering)
• 1 teaspoon Cumin Powder (roasted for extra aroma)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• 2 pieces Green Chilies (slit lengthwise)
• 1 teaspoon Salt
• 2 tablespoons Oil (vegetable or sunflower oil)
• 1 piece Clove (whole, used to prevent excess steam)
• ½ cup Water (for simmering chicken)

Instructions

1. Prepare Ingredients

   Thinly slice the onions, slit the green chilies, and set aside. Measure all spices and keep fresh curry leaves separated (half for frying, half for powder).

   Time: PT5M

2. Fry Onions and Aromatics

   Heat 2 tbsp oil in the iron skillet over medium heat. Add the sliced onions and a pinch of salt; fry until they turn dark golden brown, about 5 minutes. Stir in 1 tbsp ginger‑garlic paste and fry for another minute.

   Time: PT6M

   Temperature: Medium

3. Add Chicken and Basic Seasoning

   Add the cleaned chicken leg pieces to the skillet. Sprinkle 1 tsp salt, ½ tsp turmeric, and mix well so the spices coat the chicken. Cook for 2 minutes, allowing the chicken to release some moisture.

   Time: PT3M

   Temperature: Medium

4. Simmer with Water

   Pour ½ cup water into the pan, cover with a lid, and add 1 whole clove. Let the chicken simmer on low‑medium heat until the water evaporates and the chicken is almost cooked through, about 12 minutes. Check that the liquid has reduced to a gravy‑like consistency.

   Time: PT12M

   Temperature: Low‑Medium

5. Fry Curry Leaves Separately

   In a small pan, heat a splash of oil and add the reserved fresh curry leaves. Fry until crisp, about 2 minutes. Transfer to a plate and grind into a fine powder using a mortar and pestle.

   Time: PT3M

   Temperature: Medium

6. Temper with Cumin and Add Spice Powders

   Remove the lid from the main skillet. Add 1 tsp whole cumin seeds; let them sizzle for 10 seconds. Sprinkle 1 tsp roasted cumin powder, 1 tsp red chili powder, 1 tsp coriander powder, and the freshly ground curry‑leaf powder. Stir quickly to coat the chicken.

   Time: PT2M

   Temperature: Medium

7. Final Fry and Finish

   Add the slit green chilies and stir. Increase heat to medium‑high and fry the chicken uncovered, turning occasionally, until it turns deep golden brown and the spices adhere without sticking, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑High

8. Serve

   Turn off the heat. Transfer the curry‑leaf chicken fry to a serving plate. Garnish with a few fresh curry leaves if desired and serve hot.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

35g

Carbohydrates

8g

Fat

28g

Fiber

2g