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    Home » Recipes » chicken » Curry Leaves Chicken Roast | Naatu Kozhi Karuvepillai Varuval

    Curry Leaves Chicken Roast | Naatu Kozhi Karuvepillai Varuval

    Posted on Oct 5, 2021 · Last Updated on Oct 28, 2021 by sharmila kingsly

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    Curry Leaves Chicken Roast is a yummy street style appetizer. It has a lovely blend of curry leaves and chicken makes it delicious.

    Curry Leaves Chicken Roast

    I started liking this combo of country chicken and curry leaves after tasting it in a restaurant in Salem. During one of our trips to native, the time was 3 pm and we were really hungry so we dint have an option we stopped by a roadside Military hotel.

    In this particular hotel,l most of the chicken dishes had this combo of curry leaves and I really started liking the taste. So here is one such recipe which I loved to the core. Now let’s see how to prepare curry leaves chicken roast.

    Jump to:
    • Chicken with curry leaves
    • Ingredients
    • How to Prepare Curry Leaves Chicken Roast
    • Few Tips & suggestions
    • Serving Suggestions:
    • Storage Options:
    • Similar Recipes:
    • 📖 Recipe

    Chicken with curry leaves

    Chicken blends very well with curry leaves when cooked togther. They add so much flavor to the dish. This is a quick and easy chicken recipe with less prep work and beginner friendly. This makes a yummy appetizer perfect to serve with rice or roti as well. Use coconut oil or gingelly oil for a nice taste to the chicken.

    I am using my Instant pot to cook the chicken you may use the pressure cooker as well. I am using country chicken. The country chicken meat is slightly hard and hence pressure cooking is required. If using normal chicken you may skip the pressure cooking step and cook the chicken in the kadai/ pan itself.

    Ingredients

    Curry Leaves Chicken Roast Ingredients

    Whole Spices - The spices add an amazing flavor to the chicken.

    Chicken - Use good quality clean chicken pieces. Always use chicken pieces with juicy bone and flesh together. They are really good for the roast.

    Fennel Seeds - Gives a nice flavor when roasted in oil along with Curry leaves.

    Curry Leaves - This is the main ingredient. Curry leaves get along very well with chicken. Be generous and use as much as you like,

    Onion - Adds a nice volume and texture to the roast.

    Tomato - It's optional and adds if you like the roast slightly tangy.

    Ginger garlic paste - Another mandatory ingredient for chicken dishes. It adds so much flavor.

    Spice powders - I am using Chilli Powder, Pepper Powder, Turmeric Powder, and Salt. Also for nonveg dishes, Garam Masala adds flavor. I am adding the above spice powders.

    Lemon - It balances the flavors and enhances the tastes.

    How to Prepare Curry Leaves Chicken Roast

    1. In the Instant Pot add in the Chicken, Water, Salt, ginger garlic paste, and a sprig of curry leaves. Cook for 5 mins in high-pressure mode and do a quick release immediately. Drain the chicken stock and keep it aside.

    2. In a pan add in oil once it heats up add fennel seeds and ginger garlic paste. Saute for few mins till raw smell leaves. Next, add half of the curry leaves and fry so that the curry leaves get infused in the oil.

    3. Next, add in sliced onion finely and sauté till they become glossy.

    4. Next add in the Garam Masala, Turmeric Powder, Pepper Powder, and Chilli powder give a good mix and make sure the masala doesn’t get burnt so lower the flame.

    5. Next, add in 2 tbsp of the chicken stock and cook for a minute.

    6. Now add in the cooked chicken pieces and in low flame continue cooking mix well so they blend well with the masala.

    7. Add in 1 finely chopped tomato. This is optional. You may skip this also. Adding tomatoes gives a street-style food feel.

    8. Now add in the remaining curry leaves. Chop them finely and add mix well once the chicken becomes dry sprinkle the lemon juice and everything comes together switch off the flame.

    Delicious Curry Leaves Chicken Roast is ready.

    Curry Leaves Chicken Roast

    Few Tips & suggestions

    • Use coconut oil or gingelly oil for cooking the chicken. They taste good with chicken.
    • If you find it difficult to use whole curry leaves you may chop them into small pieces and use them.
    • I am using the chicken stock in the dish for preparing the gravy. It adds a lovely flavor. This is optional anyhow.
    • Similarly, you can skip tomato or add if you like a slight tang.
    • Use a heavy bottomed pan for cooking. so that it doesn't stick to the pan.

    Serving Suggestions:

    Chicken Roast goes very well with rice and Rasam. Or with simply curd rice. You may also serve it as an appetizer or a side dish for rice and biryani.

    Storage Options:

    Chicken Roast stays well at room temperature for one day and, you may refrigerate it for three days. I don't suggest freezing cooked chicken.

    Similar Recipes:

    • Lemon Chicken Roast | Roasted Lemon Chicken
    • Shredded Pepper Chicken
    • Pichupota Kozhi Masala | Shredded Chicken Roast
    • Chicken Tikka Recipe - Stove Top / Air Fryer

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Curry Leaves Chicken Roast
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    Curry Leaves Chicken Roast

    Curry Leaves Chicken Roast is a yummy street style appetizer. It has a lovely blend of curry leaves and chicken makes it delicious.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer
    Cuisine: TamilNadu
    Servings: 4
    Calories: 274kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Instant Pot or Pressure Cooker
    • Kadai or Frying Pan

    Ingredients

    To Pressure Cook :

    • ½ kg Chicken
    • Salt to taste
    • 1 tsp Ginger garlic paste
    • ¼ tsp Turmeric powder
    • ½ cup Water

    Other Ingredients :

    • 2 tbsp Oil
    • 1 tsp Fennel seeds
    • ½ cup Curry Leaves
    • 1 tsp ginger garlic paste
    • 1 Onion
    • 2 tsp Chilli powder
    • 1 tsp Garam Masala
    • ½ tsp Pepper Powder
    • Salt as needed
    • 1 Tomato optional
    • 1 tsp Lemon Juice

    Instructions 

    • In the Instant Pot add in the Chicken, Water, Salt, ginger garlic paste, and a sprig of curry leaves. Cook for 5 mins in high-pressure mode and do a quick release immediately. Drain the chicken stock and keep it aside.
    • In a pan add in oil once it heats up add fennel seeds and ginger garlic paste. Saute for few mins till raw smell leaves. Next, add half of the curry leaves and fry so that the curry leaves get infused in the oil.
    • Next, add in sliced onion finely and sauté till they become glossy.
    • Next add in the Garam Masala, Turmeric Powder, Pepper Powder, and Chilli powder give a good mix and make sure the masala doesn’t get burnt so lower the flame.
    • Next, add in 2 tbsp of the chicken stock and cook for a minute.
    • Now add in the cooked chicken pieces and in low flame continue cooking mix well so they blend well with the masala.
    • Add in 1 finely chopped tomato. This is optional. You may skip this also. Adding tomatoes gives a street-style food feel.
    • Now add in the remaining curry leaves. Chop them finely and add mix well once the chicken becomes dry sprinkle the lemon juice and everything comes together switch off the flame.

    Video

    Notes

    I used country chicken for this recipe. It goes very well with curry leaves.
    · Tastes good with Steamed Rice and Spicy Chicken Curry.
    · If you prefer you can add more curry leaves also.

    Nutrition

    Calories: 274kcal | Carbohydrates: 4.7g | Protein: 37.1g | Fat: 11.1g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 85mg | Potassium: 324mg | Fiber: 1.8g | Sugar: 1.6g | Calcium: 31mg | Iron: 1mg
    Keyword Chicken Roast
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

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