Curry leaf and Onion Chicken masala

I really enjoyed eating this chicken dish last night. In fact I had seconds. Adding curry leaves and lots of onions, to the dish, really enhance the flavour. If you are unable to find curry leaves, you can omit them from the recipe. For the cumin seeds, I usually have some cumin seeds on hand that have been heated in a pan for a few minutes. When they are slightly browned, I crush them using a mortar and pestle. This brings out the flavour of the seeds. I used light coconut milk instead of the full fat type. This chicken is best served with rice.


4 chicken breast, diced

2 tbsp coriander powder

2 tsp partiallycrushed cumin seeds

1 tbsp tumeric powder

1-2 tsp cayenne pepper

2 tsp onion powder

1 handful curry leaves

1 large red onion, diced

1 inch ginger, diced

1 tbsp garlic white wine vinegar

3/4 cup light coconut milk

1 1/2 tbsp oil

salt to taste


1. Mix the diced chicken with all the powders. Marinate for at least 30 minutes. Best to leave overnight in the refrigerator.

2. Add the oil to a heated pan. Pan fry the onions and ginger until slightly crispy (about 7 minutes).

3. Add the marinated chicken and stir fry for 2-3 minutes, until the outsides of the chicken are browned.

4. Add in the curry leaves and stir fry for another 30 seconds.

5. Add in vinegar and coconut milk.  Stir occasionally while allowing the chicken to cook.

6. Serve with rice and vegetables.


1 Comment (+add yours?)

  1. sybaritica
    Aug 04, 2012 @ 05:32:46

    Very nice… and I *just* happen to have some curry leaves in the freezer 🙂


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