Karuveppilai Chicken

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Serves 4

This is a spicy chicken gravy with the predominant flavour of curry leaves that is the distinct identity of South Indian cuisine. Curry leaves and some spices when roasted emanate an aroma that is difficult to avoid. Too much introduction just kills the temptation. So just go ahead, cook the dish and enjoy it with your loved ones.

Recipe

Serves 4 · Prep 15m · Cook 30m

Ingredients

• 1 cup curry leaves (karuveppilai)
• 750 grams chicken, cut into 2 inch pieces on the bone
• 10-12 green cardamoms
• 2 tablespoons coriander seeds
• 6-8 cloves
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 5-6 dried red chillies (pandi chillies)
• 2-3 tablespoons coconut oil
• 1½ tablespoons crushed ginger-garlic
• 2-3 green chillies, slit
• 20-25 Madras onions, sliced
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• ½ lemon
• Fried curry leaves for garnish

Method

1. Heat a pan, add green cardamoms, coriander seeds, cloves, fennel seeds, cumin seeds, black peppercorns and dried red chillies and dry roast till fragrant.
2. Add curry leaves and sauté till they turn crisp. Transfer the mixture into a bowl and allow to cool slightly.
3. Put all the roasted spices in a grinder jar and grind to a fine powder.
4. Heat coconut oil in a pan, add crushed ginger-garlic and green chillies, mix well and saute for 1 minute.
5. Add Madras onions, mix and sauté till translucent.
6. Add chicken, mix and sauté on high heat for 3-4 minutes. Add turmeric powder and garam masala powder and mix well. Add ground masala and mix well.
7. Add 1 cup water and mix. Add salt and mix well. Reduce heat to medium and continue to cook for 8-10 minutes or till the chicken is done.
8. Squeeze the juice of lemon and mix well. Transfer into a serving bowl, garnish with fried curry leaves and serve hot.