Curry Leaves Chicken Roast

Kadi patta, curry veppila or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. But there is more to the humble curry leaf than simply flavor. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

So during this stressful period when the corona virus pandemic is ruling the world, we have to take care of our immune system. Curry leaves and pepper do help a lot in keeping our immune system strong. This curry leaves chicken roast is one way to get this green leaf into our system, as mostly the fate of these leaves is to be picked up and thrown,  once it's duty of imparting flavor as seasoning to our curries and other dishes is done. But if you make it this way, they will enter you body and you can enjoy its benefits without any compromise on the taste. Really spicy and delicious chicken roast with the goodness of curry leaves and pepper. Enjoy!

Ingredients

1 kg  chicken(I have used here boneless, but you can chicken with bones too) cut into small pieces
1 cup chopped shallots or onions
1 Tbsp ginger - garlic paste
1 tsp turmeric powder
1 Tbsp coriander powder
3 Tbsp oil

Dry Roast
5 green cardamoms
1 tsp cumin seeds
1 Tbsp pepper corns
1 inch cinnamon stick
6 whole red chillies
handful of curry leaves
 
Method

• Dry roast all the ingredients under dry roast on a medium low heat , until a nice aroma comes and the curry leaves turn crisp. Keep this aside to cool.
• Once cooled, grind this mix into a  coarse powder and keep aside.
• Heat oil in a pan. Add the chopped shallots/onions and saute.
• Add salt, ginger- garlic paste and saute well.(The onions don't have to turn brown, they just have to be translucent)
• Now add the chicken and saute well for about 2 minutes on high heat.
• Now reduce the heat to medium low and cover and cook the chicken for 15 minutes. Mix in between.
• Open and add the turmeric powder and coriander powder and saute well. Add the ground curry leaves and spices mix and saute everything well. (You can add more oil if you feel it's very dry)
• Mix everything very well and then again cover and cook on a low heat for 10 minutes more.
• Open, mix once again and serve hot.