Karivepaku chicken(curryleaf chicken)

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
Chicken 1.5 libras

Onions(medium-sized) 1

Curry Leaves 25-30

Oil 2 tablepsoons

Ginger 2-3 inches piece

Garlic 6 pods

Cumin seeds/Jheera 1 tablepsoon

Coriander seeds/ Dhaniya 1 tablepsoon

Cloves/Laong 4

Green Chillies 4

Cinnamon 1/2 inch piece

Turmeric powder 1/2 teaspoon

Dry grated coconut 1 tablepsoon

Black Pepper corns 1 tablepsoon

Salt as required

Cilantro(finely chopped) 2 teaspoons

Lemon juice 1 tablepsoon


  • Finely chop the onions. Chop the ginger in to small pieces. Wash the chicken thoroughly with water and keep it aside to drain the water.
  • In a pan, dry roast ginger, garlic, cumin seeds, coriander seeds, cloves and cinnamon. Let them cool.
  • In the same pan dry roast the curry leaves until they turn little dry and become dark in color.
  • Now add dry coconut and fry for few seconds and let them cool. In a blender make a paste of all the roasted ingredients, pepper and green chillies.
  • You can use a spice grinder to grind all the dry stuff and then add it to the ginger and garlic and blend in a blender.
  • Now add oil to the pan and fry th onions with lil salt until they turn golden brown. Now add the chicken and cook until it is half done.
  • Add the prepared masala to the chicken, adjust the salt and mix until all the chicken is coated with the spices mix.
  • Cover the pan with a lid and let the chicken cook well with the spices.
  • When the chicken is well-cooked, turnoff the stove and add lemon juice. Garnish with finely chopped cilantro.
  • Suggestions: Vegetarians can substitute chciken with tofu or paneer.


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