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curry leaf masala chicken fry

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Now, this is something really special—I would even go so far as to say authentic Indian food: Curry Leaf Masala Chicken Fry.

A bit of research "Curry Leaves Masala is not tied to a specific region but is commonly found in South Indian cuisine. The use of curry leaves as a key ingredient is deeply rooted in the culinary traditions of states like Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh. These regions frequently use curry leaves in spice blends, chutneys, and curries to enhance flavor and aroma."

This masala has a rich, earthy flavour with a distinct curry leaf aroma. I wouldn’t class it as hot, but some say I have the palate of an elephant’s foot! Probably from growing up with fresh chillies as a snack. 😉 But I digress…

This was introduced to me by an Indian friend, and I have to say, I was thrilled when he said, You’ve made it well.

Praise indeed! I mused silently to myself.

I tend to make my spice mixes and even pastes the day before—reducing the workload when all you want to do is eat.

So, without ado, let's do this ting!

Click the Method tab below to see a step-by-step guide on how to make Curry Leaf Masala Chicken Fry along with some pictures as a guide.

curry leaf masala cooked in a wok

ingredients

Here's what you need :¬)

The ingredients for this masala will make enough for three cooking sessions! The reason I've made it in this quantity is to use a whole bunch of curry leaves as bought from my local supermarket. The masala can be stored in an air-tight jar for about three weeks. Happy cooking :¬)

Ingredients for Curry leaf Masala

  • 50g curry leaves (stalks discarded)
  • 2 Tbsp whole coriander seeds
  • 1 1/2 tsp whole cumin seeds
  • 1 1/2 tsp whole fennel seeds
  • 5cm cinnamon stick
  • 8 whole cloves
  • 3 whole cardamom
  • 2 tsp whole peppercorns
  • 7 dried red chilli's

Ingredients for Curry Leaf Chicken Fry

serves 3 - 4

  • 1 kg bone in chicken*
  • 5 tsp curry leaf masala
  • 3 Tbsp vegetable Oil
  • 1 tsp mustard seeds whole
  • 1 tsp cumin seeds whole
  • 4 red onions finely diced
  • 4 fresh green chilli's slit
  • 3 tsp fresh ginger & garlic paste**
  • 2 fresh tomatoes finely diced
  • 1 to 2 tsp salt
  • 1 tsp turmeric powder
  • fresh curry Leaves to garnish

*Try to find the smallest thighs, or better yet, use drumsticks. Indians usually cut through the bone—which I did attempt here, but nearly broke me wrist in the process! 😅

(My new scissors for bone-cutting are officially banished to the back of the cupboard... forever!)

**Try to make ginger & garlic paste fresh with 5 cloves garlic & 5cm piece of ginger, peel the garlic & hit with back of a wide knife. As to the ginger roughly chop it. Then put both into a pestle & mortar and bash it till fine.

method

Right our BIG PANTS are on pants image Here's a brief description of how to approach this dish - get your self organised, prepare your curry leaf masala spices as below. Whilst they are all cooling move onto the step of preparing the Chicken Fry, then pop back here to complete the curry leaf masala

Method Curry leaf Masala

  1. First, prepare 50g of curry leaves. Just check they are clean & fresh
  2. Put into a hot dry pan & roast the curry leaves till they change colour
dry roast the curry leaves
curry leaves drying in a pan
  1. Once they are crispy, transfer to a plate and cool
  2. Use the same pan, add the following:
    • 2 Tbsp of coriander seeds
    • 1.5 tsp of cumin seeds
    • 1.5 tsp of fennel seeds
    • a piece of cinnamon
    • 7-8 cloves
    • 3 cardamom pods,
    • 2 tsp of pepper corns,
    • 7-8 dried red chillies
  3. Dry roast them till you get a nice aroma, once done transfer to a pot to cool in.
dry roast the whole spices
toasting whole spices in a pan
cool the spices after toasting
whole spices cooling in a mortar
  1. Transfer all the Curry leaf Masala ingredients to a spice grinder and grind it to a nice fine powder
grind to a fine powder
curry leaf masala spoon
it will store for up to about 3 weeks
curry leaf masala spoon and jar

Method: Chicken fry

Prepare all your fresh ingredients, then get your 1 tsp whole mustard & cumin seeds ready to fry.

Set all your powdered spices onto a plate ready to add to the dish. We are good to go now...

  1. Take a wide heavy based wok, heat & add 3 Tbsp of oil
  2. Once the oil shimmers, add 1 tsp of mustard seeds & 1 tsp cumin seeds.
  3. Add 4 x finely chopped large onions, four slit green chillies & stir fry until the aroma fills the kitchen.
fry onions & chillies
onions chiiies in a pan
  1. Add 3 tsp of ginger & garlic paste and mix well.
add ginger & garlic
ginger added to pan
  1. Add 1 tsp of salt & 1 tsp of turmeric powder then mix it all in.
add salt & turmeric
ground spices added to pan
  1. Add one kilo of chicken pieces and mix it all together.
add chicken pieces
raw chicken added to pan
mix the spice & chicken well
chicken coated in spices in a pan
  1. Add 2 chopped tomatoes & mix again.
add tomatoes
tomatoes added to pan
  1. Close the pan with the lid and cook for 5 minutes.
  2. Add two tsp of curry leaf masala and cook well with the lid on again for about 10 minutes.*

*Covering the pan with a lid while it cooks keeps all the water that comes out of the chicken or meat in the pan — so you don't need to add water or stock — See the pic' below ;¬)

add curry leaf masala & cook covered for 10 mins
curry leaf masala added to pan
  1. Again add two tsp of curry leaf masala & mix well cook for 5 minutes uncovered.
add more curry leaf masala
curry leaf masala added to pan 02
  1. Once the liquid has reduced, add the last tsp of curry leaf masala again & mix together.
  2. Add some fresh curry leaves & turn off the stove
add curry leaf masala again
curry leaf masala added to pan 03

Note: Adding the curry leaf masala in different stages helps to build up layers of flavours: spices that are really well cooked (this flavour dissapates through the entire dish) then some that are cooked a little and then some that are literally — just warmed through.

  1. Taste & add salt if required
  2. Curry leaf chicken fry is ready to be served nice and hot.
curry leaf masala chicken fry
curry leaf masala cooked in a wok
...ready to serve
curry leaf masala chicken fry
curry leaf masala cooked in a wok
...and plain boiled basmati rice

This is just astounding!

curry leaf masala chicken fry
Swedish Chef Cooking GIF
...Yes! Yes! Yes! Now that's what I call a masala :¬)

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