Curry Leaves Chicken Roast is a yummy street style appetizer. It has a lovely blend of curry leaves and chicken makes it delicious.
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.
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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
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
- 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.
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.
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📖 Recipe
Curry Leaves Chicken Roast
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
· Tastes good with Steamed Rice and Spicy Chicken Curry.
· If you prefer you can add more curry leaves also.
Nutrition
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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