In this recipe, we are going to extract all the tantalizing flavors of the curry leaves and then infuse into the chicken. A bit of this brings out a traditional flavor in everything I cook, especially in non-vegetarian dishes. Chicken cooked with curry leaves masala is a very delicious preparation from Andhra Pradesh. Variations are also made in parts of Tamil Nadu. It is made in both gravy form as well as semi dry form. This dish is the easiest form for consuming curry leaves. The leaves are roasted, powdered, and cooked with the chicken making it a very tasty preparation
Curry is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream etc.
Curry leaves are highly valued as seasoning in southern and west-coast Indian cuisine, and Sri Lankan cuisines, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. Curry leaves are available in abundance in South India. Whenever we go to the vegetable shop, the vendor adds a handful of curry leaf stalks to our purchase free of cost. In towns and villages, almost all houses have a curry leaf tree in their backyard. Curry leaves are added to all South Indian dishes while seasoning. Normally when eating, most of us pick them and keep them aside. If you know the number of nutrients packed in these leaves, you will probably never throw it. In their fresh form, they have a short shelf life and do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior. Leaves can also be harvested from home-raised plants as it is also easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. They are also used to make thoran, vada, rasam and kadhi, there are also quite a few recipes where the curry leaf is the star ingredient like the curry leaf rice, curry leaf chutney, curry leaf powder, curry leaf kuzhambu etc.
The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago, in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. Indian chicken dish is famous world over for mouthwatering tandoori varities, curries, tikkas and gravies. Chicken tikkas and pakoras are served as starters. While butter chicken, chicken curry, chicken chettinad are served in main course or an accompaniment. Here we provided some of the exotic indian chicken recipes.
Leaves can tantalize your taste“buds” and bloom into delicious day!!