Curry Leaf Pepper Chicken

My love for curry leaf trails back to my school days when Ma used to prepare steaming hot upmas in the breakfast, befor going to tuitions in the morning. I have seen many people preparing upmas or poha Bengali style, i.e. without curry leaves...but I always go with curry leaves. Some combinations are made to be strictly maintained.

This chicken curry is one of the most fantastic recipe with curry leaves with simple flavours and minimum ingredients. Black peppercorns play a unique role in this recipe by giving it that required punch and spice in it.

heat oil and fry chopped onion, curry leaves, minced ginger and garlic and chopped green chillies in it.

Saute until the onion turns golden.

Add the chicken pieces to them and sprinkle salt. Cook until the chicken changes colour.

The add the prepared paste, add the spices and cook till done.

Actually I wanted to make pepper chicken but I also wanted to have the strong curry leaf smell, so making a paste was the easiest I could get, because a good amount of curry leaves are used here and if I use them whole it really makes a problem while eating. But this spicy chicken curry with its classic brown gravy and rustic texture is a pleasure on its own. Make this curry leaf pepper chicken in your home and I am sure you will fall in love with this Curry leaf Pepper Chicken in just one bite!!

Curry Leaf Pepper Chicken Curry

Serves 4-5

Ingredients:

1 whole chicken - on bone 

1 medium onion – chopped

6 – 8 garlic cloves – minced

1 inch ginger stick – minced

3-4 green chillies – roughly chopped

¼ th cup curry leaves, some 5-6 more curry leaves for tempering

1 small cinnamon stick

1 clove

1 green cardamom

1 tsp fennel seeds

1 small star anise

12-15 black whole peppercorns (reduce if you are not much of a spice tolerant person)

½ cup thick yogurt / grated coconut ( I have used yogurt) 

1 tbsp lemon juice

A handful of fresh coriander leaves – chopped

2 tsp turmeric powder

3-4 tsp red chilli powder

½ tsp garam masala powder

Salt

3 tbsp white oil

Method:

Heat 1 tbsp oil in a kadai and add in the curry leaves, cinnamon stick, cloves, green cardamom, star anise, fennel seeds and whole black peppercorns.

Stir-fry them for half a minute on medium flame and then put off the flame.

In a grinder put the fried curry leaves and whole black peppercorns along with the thick yogurt / grated coconut, and grind them to a fine paste. Keep aside.

Heat the rest of the oil in the same kadai and add in the rest of the curry leaves, minced ginger and garlic and chopped green chillies.

Sauté and fry the onions on medium heat till they become translucent and a little reddish.

Now add the chicken pieces to the onions and sprinkle some salt over them.

Stir and cook the chicken pieces till they are nicely coloured. It will take some 5-6 minutes for all the chicken pieces to get a nice golden colour.

Now take the kept aside curry leaves, black peppercorns and thick yogurt paste and pour them over the chicken pieces. Sprinkle the turmeric powder and red chilli powder into them.

Give a good stir to coat all the chicken pieces well with the curry leaves paste.

Put cover and cook them till all the chicken pieces are completely cooked. Stir them every two minutes to prevent any kind of burning or sticking to the bottom of the pan.

The chicken and yogurt will ooze out lots of water to continue the cooking without water.

But if needed add water from time to time.

When the chicken is almost done add ½ cup of water to them.

Mix and simmer on medium to high flame until the gravy reaches your desired consistency and the oil starts to float on top of them.

Taste and adjust the seasoning and put off the flame.

If you want you can sprinkle the coriander leaves over them before serving.

Eat it with hot rice or roti / chapatti.