Curry leaves fried chicken recipe

How to make Curry leaves fried chicken recipe

Curry leaves fried Chicken is a popular recipe of Southern part of India in state like Kerela.
Curry leaves has a distinct aromatic flavour which gives our food a pleasant aroma and enhance its flavors.

This is a popular curry leaves recipe with chicken where batter coated chicken pieces are deep fried till crisp golden. Curry leaves are used as a crushed or finely chopped into the batter.

To make the recipe we used boneless chicken breast piece and cut into finger size thin strips. 

Fry the curry leaves in hot oil till become crisp. When the leaves cool down, crush them.

In a mixing bowl, take gram flour (besan), red chilly paste, ginger garlic paste, corn flour, red chilli powder, lemon juice, salt and beaten eggs. Mix everything nicely and add the crushed curry leaves. You can use chopped curry leaves as well in the batter.

Mix the chicken pieces into the batter to coat evenly from all sides. Keep them marinated for few hours for better results.

Now heat oil and deep fried them till crisp golden.

Curry leaves also known as Kadi Patta are the leaves of Curry tree. It is found in tropical and subtropical region of India. And is cultivated various other countries including China, Australia and Nigeria.
Curry leaves are highly sought after for their unique flavors and usefulness in cooking, but there are also a number of health benefits that makes them highly appealing.
There are hundreds of recipes where Curry leaves are use to enhance the taste and flavour.
Today I  are going to share a very simple and popular recipe using curry leaves. It is called curry leaves fried Chicken. You can easily make this recipe at your home and impressed your guests.
It is a quick recipe and you can prepare and serve it within 15 - 20 minutes. Chicken breast pieces are used to make this recipe which are sliced into strips and then marinated and deep fried till crisp golden.
If you love the recipe of curry leaves fried chicken then I am sure you would love the recipe of Homemade chicken fry recipe as well. You can also read some popular fried recipe that are quick to make and impress your guest within 20 minutes.
Quick fried recipes 

•  Golden fried pineapple
•  Thai crispy potato

Fried chicken recipe using curry leaves

Finger size Chicken pieces are marinated in a batter made from gram flour, corn flour and other spices. Crushed curry leaves are added into the batter to enhance the flavour. These Chicken are then deep fried till crisp golden.

Prep time        cook time            serving

 25 min              5 min                         1
Author :- Mobasir hassan
Ingredients 

• 1 Chicken breast
• 7 - 8 Curry leaves
• 1/2 teaspoon red chilly paste
• 1/2 teaspoon ginger garlic paste
• 1/2 teaspoon red chilli powder
• 1 teaspoon gram flour ( Chickpea flour also known as Besan)
• 1/2 teaspoon corn flour
• 1 teaspoon beaten egg
• 1/2 teaspoon lemon juice
• Salt as per taste
• Cooking oil for deep frying

How to make the recipe

1. Divide the chicken breast into two slices and cut each slices into finger size pieces.
2. Mix half of the red chilli powder, lemon juice and salt with them and keep marinated for 10 minutes.
3. Wash the curry leaves and pat them dry. Then deep fry them till crisp.
4. In a mixing bowl add the red chilly paste, ginger garlic paste, remaining red chilli powder, lemon juice, salt, corn flour, gram flour and beaten egg
5. Crush the curry leaves between the palms and pour into the mixture.
6. Mix everything well to make a lumbs free batter.
7. Mix the marinated chicken fingers with this batter to coat evenly from all sides.
8. Keep them marinated for another 15 minutes to absorb all the flavours.

Making the curry leaves fried chicken

1. Heat oil in a kadai or deep vessel pan in medium flame.
2. When the oil become hot, lower the gas flame and add the chicken pieces one by one into the oil carefully.
3. Fry them for 5 minutes or till crisp golden.
4. Remove them in a absorbent paper to absorb any excess oil. 
5. Garnish them in a plate and serve hot.

               Nutritional value

               ( Estimate only)

Calories : 173

Fats : 2 g

               Serving tips 
• Curry leaves fried is can be served with Cilantro mint sauce ( green chutney) and onion slices.
• It is generally served and used as a starter or appetizer ( snacks) . Some fresh green salad is a good side dish with this.
• It can be a served as a side with main course as well.
                        Recipe notes
• It is good to marinate for more at least 2 hours to make it juicy.
• You can soak the chicken pieces into butter milk as for a soft and juicy result.
• Don't over fry otherwise they would become hard and dry.
Health benefits of Curry leaves 
• Help in weight loss due to the presence of  Carbazole alkaloids.
• Treat indigestion.
• Prevents Nausea and morning sickness. Helpful to women in their first trimester.
• Fight infection.
• Anti diabetes properties.
 Research cited in an International Journal of Pharmaceutical Sciences showed that anti-hyperglycemic properties of the curry leaves were beneficial in controlling blood glucose levels.
• Good for eye sight.
• Fight Cancer.
• Lower cholesterol levels.
Below you can read the step by step method with photos for the recipe for a better understanding...

Preparation

1. Take the chicken breast and cut into thin finger size slices about two inch long. Add salt, lemon juice and chilli powder and mix well. Let it to marinate for 10 minutes. Lemon juice is good tenderizing agent and it will make our chicken pieces tender and juicy.

2. Wash the curry leaves, Pat dry and deep fry them  till crisp. Let them cool down.

3. Make a powder with the fried curry leaves or crushed them in between the palm of hands.
 Better to use the crushed curry leaves as it gives a nice visible looks when fried with the chicken pieces.
4. Take a mixing bowl, add red chilly paste, ginger garlic paste, gram flour, corn starch and salt and mix very well. Add the beaten egg into the mixture.
5. Add the crushed curry leaves and  remaining lemon juice into the mixture.

6. Now add the chicken pieces into the mixture and mix well. Let it marinate for 15 minutes to a absorb all the flavors.

7. Heat oil in a deep skillet pan and deep fry the chicken fingers till crisp golden in slow flame.
8. Garnish and serve hot the fried chicken with curry leaves. Enjoy the distinct flavor and aroma of curry leaves in the crisp chicken pieces.

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