Karuveppilai Chicken – a south indian spicy chicken gravy prepared with load of curry leaves and black pepper. Too much introduction just kills the temptation… lets get into the recipe… this is a very spicy version of curry leaves chicken, feel free to reduce the heat level.. also needs a load of curry leaves and i could only wish i had a curry leaf tree in my backyard 🙂 go curry leaves shopping pls 😀 Lets put on some good music in the back ground and get cooking because when you are happy the food will obviously taste better!
Check out another version of Karuveppilai Chicken fry
Ingredients to grind
- Curry leaves – 30 leaves (may be more for more color)
- Raw Coriander seeds – 1 tablespoon
- Black peppercorns – 2 tablespoons (use half for less spicy)
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Cinnamon – 1 inch piece
- Cloves – 3
- Cardamom – 2
- Kalpasi – a tiny petal
Ingredients for gravy
- Chicken – 1 kg or 2 pounds
- Onion – 2 cups (chopped)
- Tomato – 1/2 cup
- Green Chilli – 3 (cut down if you prefer less spicy)
- Ginger – 2 tablespoons (crushed)
- Garlic – 10 cloves (crushed)
- Bay leaf – 2
- Cumin seeds – 1/2 teaspoon
- Curry leaves – 10 leaves + more for garnish
- Turmeric powder – 1/2 teaspoon
- Red Chili powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Salt – 1 & 1/2 teaspoon (kallu uppu preferred for taste)
- Oil – 3 tablespoons
- Water – 1 cup
Lets see how to make this Karuveppilai Chicken…
First dry roast these ingredients… all the ones from table-1 except curry leaves. Let them roast till the spice aroma spreads your kitchen, switch off and let cool.
In the same pan with a few drops of oil fry the curry leaves… till crisp. Do not brown them…. they should retain color. Remove and let cool.
Let these cool a bit before you grind.
Make a fine powder and keep this aside…. 😉 look at the color
Now heat oil in a pressure cooker pan (you may use a regular pan and cook it covered if you wish, i like my chicken cooked tender (fall apart from bone kind of) hence using a pressure cooker. Sizzle those bay leaf, curry leaves and cumin seeds.
Now comes the ginger and garlic’s turn to brown a bit. (Always used freshly crushed ginger garlic for better tasting food, i personally think ginger garlic paste is yuck ) what say??
Now add the chopped onions & green chilli and cook them till translucent and crisp. (I personally prefer sambar onions/ shallots for this recipe… tastes much better with it) I didn’t have the day i was clicking…so going with regular onions.
Look the onions should crisp up in that oil, that is the key to get glossy gravy. Add in the chicken pieces and saute along.
Add in the turmeric powder, red chili powder , coriander powder and salt. Saute for some time to coat the chicken.
Add in the tomatoes and water at this stage.
Thats it put the pressure cooker lid and give two whistles. If using regular pan , then cover with a tight lid, bring the flame to low and cook for 20 minutes.
That thala thala gravy is ready… no not yet.
Add in that spice powder that made earlier…. and mix
Look at that transformation of the gravy color 😛 add in more curry leaves and simmer for few minutes. Switch off!
That Insta Magical gravy that you guys saw last week is all yours now! Try it with Kuska or Ghee rice
- Serves 4 to 5
- Use chicken with bones for this recipe.
- For dry version use less water and just saute the chicken with the above powder.
- A lot of curry leaves is a must for this recipe.
- Cut down on the green chilli and black pepper if you prefer less spicy.