Karuveppilai/kadipatta/curry leaves chicken……
I’m visiting Mangalore after about 2 years. Feels awesome being home. All the lazing around, the silence (hate the traffic noise all over Bangalore, you rarely find a place where it is quiet unless you have noise eliminating windows fitted), all yummy food you get at home & small quaint places around. My little brother is an encyclopaedia & he has a list of the best dish on the menu for almost every good eatery/restaurants around. Since I left to Manipal to attend University I never had the opportunity to explore all the places where my brother frequented.
Mum prepares such amazing food which I miss so much that I hardly go out to eat when in Mangalore. I stuffed myself so much with breakfast & lunch that I could not eat anything as an evening snack & I skipped dinner as well. This is what I end up doing when I’m back home- hog, hog & hog even more.
This recipe is from my mums recipe trove. This dish is infused with lovely flavours from Tamil Nadu. You could adjust this recipe based on your taste to have loads of runny curry or a thick curry or make it dry as a starter. Even though this recipe uses very few ingredients it tastes amazing with rice/chapati’s or even as a starter.
Ingredients: (Serves 2-3) Preparation Time: 20 mins
Chicken – 500 gms curry cut pieces
Ginger – 1 inch piece
Garlic – 3-4 cloves
Yogurt – 1 tbsp
Red onion – 1 medium-sized, diced
Red chilli powder – 1/2-1 tsp
Salt to taste
For the freshly ground paste:
Grated Coconut – 1 cup
Green chilli’s – 8 slit
Curry leaves – 10 sprigs + a few for garnishing
Cooking oil – 2 tbsp
Cumin seeds – 1 tsp
Prepare a fresh paste out of the ginger & garlic. Wash & drain the chicken. Marinate the chicken with the yogurt, the freshly prepared ginger garlic paste & some salt. Let the chicken marinate for about at least 30 minutes.
While the chicken gets marinated, we can prepping up for the paste. Heat a tbsp of oil in a small fry pan. Once it heats up, reduce the heat to low, add the cumin seeds & let it sizzle & then add the green chilli’s. Now add the curry leaves & the coconut. Fry till the grated coconut begins to turn light brown.
Turn the heat off & let it cool before you grind this to a smooth paste.
Add the 1 tbsp of oil to a pot & heat it. Once the oil is hot, reduce the heat to medium & throw in the onions along with some salt. Once the onions turn translucent add the marinated chicken & toss the chicken till the meat turns white.
Now add the freshly ground curry leaves & coconut paste. Mix it well.
Note: Remember that the chicken also lets out some water as it cooks..
Season with salt & add red chilli powder. Simmer & cook till the raw flavours fade away, adjust the thickness of the curry as per your requirement. Once the oil separates from the curry, check if the chicken is cooked & turn the heat off once it is.
Garnish with some curry leaves.
Now serve hot with your choice of accompaniment like rice/chapati’s or as a starter.
If you like this recipe, then you may also like –
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- Kovai Kozhi Kuzhambu / Spicy Chicken Curry (or) Gravy (mysouthernflavours.wordpress.com)
- Indian Chicken Curry (saraskitchenchemistry.wordpress.com)
- Cape Malay fish curry Recipe by Geoffrey Kachale Banda (geoffreykachalebandarecipe.wordpress.com)
- Butter Chicken gravy (ranjaniskitchen.wordpress.com)