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Chicken Curry with Curry Leaves Recipe

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Barasha's Kitchen
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CHICKEN CURRY WITH CURRY LEAVES IN ASSAMESE STYLE

Chicken curry with curry leaves is an Assamese very simple but tasty dish, which is made using spices in small quantities as it retains the aroma and taste of curry leaves.

Assamese style chicken curry with curry leaves is a traditional dish from the Indian state of Assam. It is a hearty and flavorful curry that is made with tender chicken, aromatic spices, and fresh curry leaves. The dish is known for its unique blend of flavors and is a popular choice among locals and visitors alike.

To make Assamese style chicken curry with curry leaves, you will need the following ingredients: chicken, oil, ginger, garlic, onion, turmeric powder, cumin powder, green chilli, fresh curry leaves, and salt to taste.

The first step in making the curry is to marinate the chicken in a mixture of turmeric powder, cumin powder and salt. Leave the chicken to marinate for at least 30 minutes.

Next, heat oil in a pan and add ginger and garlic. Cook until fragrant, then add the onions and tomatoes. Cook until the onions are translucent and the tomatoes are mushy.

Add the marinated chicken to the pan and cook until the chicken is browned. Then, add the curry leaves and stir everything together. Add water to the pan and bring the mixture to a boil. Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through.

The curry should be thick and the chicken should be tender. The curry leaves add a unique aroma and flavor to the dish, making it different from other chicken curry. The curry is usually served with steamed rice but it can also be enjoyed with roti or naan.

Assamese style chicken curry with curry leaves is a delicious and hearty dish that is perfect for a comforting meal. It is a perfect balance of flavors, with the tender chicken, aromatic spices, and fresh curry leaves all working together to create a truly delicious and satisfying dish. Whether you’re a local or a visitor, this curry is sure to become one of your favorite Indian dishes.

In conclusion, Assamese style chicken curry with curry leaves is a traditional and delicious dish from the Indian state of Assam. It is a hearty and flavorful curry that is made with tender chicken, aromatic spices, and fresh curry leaves. This dish is perfect for any occasion and is a must-try for anyone who loves Indian food. So, gather the ingredients and give it a try, you will not regret it!

How to make Chicken Curry with Curry Leaves at home 

  • Heat 3 tsp oil in a pan, add a pinch of sugar, 2 chopped onions and saute till they turn golden brown.
  • Add 1 tsp ginger-garlic paste and saute for 5 minutes.
  • Add ½ tsp cumin powder, ½ tsp turmeric powder and saute till the oil separates from the masala.
  •  Add 300g chicken, green chillies and saute on high heat.
  •  Add potato pieces and salt. Saute for six to ten minutes.
  •  Add 1 cup curry leaves puree and stir it well for another 8 minutes.
  •  Add sufficient water and cook till the chicken and potato pieces are completely cooked.
  • Transfer into a serving bowl and serve hot with rice.

Finally, I request you to check my other detailed Chicken Recipe Collection with this post of Chicken Curry with Curry Leaves recipe. It mainly includes my other related recipe variants like Simple Dal Chicken Recipe, Chicken Curry with Bottle Gourd Recipe, Chicken Curry with Potatoes Recipe. Further to these, I would also like to mention my other related recipe categories like,

Khaja Recipe

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Khaja

Khaja is a very popular Indian sweet made by thin rotis. Very few ingredients are used to make Khaja. Khaja is a traditional sweet recipe of Orissa but people of all states in India like to eat it.

How to make Khaja

  • Firstly, prepare sugar syrup adding 2 cups sugar and 1 cup water in a Kadai or saucepan. Bring to a boil and cook till it becomes sticky.
  • In a large bowl take 2 cups maida, ¼ salt and add 4 tsp oil.
  • Crumble and mix well.
  • Add water and knead the smooth dough. cover and rest for 10 minutes.
  • Divide the dough into six equal parts. Take a ball and roll into round shaped roti.
  • Roll as thin as possible. Roll the other balls similarly and keep it aside.
  • Place one roti first and spread oil and flour on top. Now place one more roti on top again spread oil and maida on top. This way place all the 6 rotis one after the other and now fold them together from one corner.
  • Cut into equal-sized pieces and roll each vertically.
  • Heat enough oil in a deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides.
  • Dip the fried khaja into the sugar syrup hence prepared. Immediately take the well-coated khaja onto a plate.

Tel Pitha Recipe

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Tel pitha

Tel Pitha is a famous traditional sweet snack of Assam prepared during the festive occasion of Bihu like Magh Bihu and Bohag Bihu. It is an essential part of the Assamese Bihu Platter. Tel pitha is also prepared as a regular household snack and served with tea. It takes very minimal ingredients. The ingredients present in this authentic dish are rice flour, jaggery, all-purpose flour and oil. First, mix all the ingredients together with some water and deep fry them until there is an appearance of brown colour on it. You can eat it hot or at room temperature. It stays fresh for 2-3 weeks easily in freeze. Tel pitha is also known as Ghila Pitha. ‘Tel’ is an assamese word, which means ‘oil’.

How to make Tel Pitha

  • In a mixing bowl, mix 2 cups of rice flour, 2 tsps all-purpose flour, ½ cup melted jaggery, ¼ tsp salt, ¼ tsp baking soda, 1 tsp fennel seeds/saunf, water together very well and make a thick batter, it should not be watery.
  • Take a deep pan or kadai and heat enough oil to deep fry.
  • Take a deep round spoon and add batter to the oil and fry round pithas from it.
  • Fry them well from both sides till they become golden brown.
  • serve them with tea.

Eggless Pancake Recipe

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Eggless Pancakes

How to make Eggless Pancake

  • In a large mixing bowl take 2 cups maida, 1/2 cup sugar, 1/4 tsp baking soda, 1 tsp baking powder and mix well combining all the dry ingredients.
  • Further add 1 cup milk, water, 1tsp vanilla essence, 1 tsp vinegar, 1/4 cup oil and make smooth flowing consistency batter.
  • Heat a nonstick pan and pour a ladleful of prepared pancake batter.
  • Simmer and cook until bubbles appear on the surface.
  • Flip over the pancake and simmer for 1 minute.
  • Serve eggless pancakes with honey or chocolate syrup.

Dhekia Bhaji | Fiddlehead fern Fry Recipe

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Fiddlehead fern fry is a great way to enjoy the unique flavor and nutritional benefits of this seasonal vegetable.

How to make Dhekia Bhaji or Fiddlehead fern Fry

  • Heat oil in a pan, add green chilli, cumin seeds, sliced onion, ginger garlic paste and saute till golden brown.
  • Add soaked chickpeas, turmeric powder and saute for a minute.
  • Add the chopped fiddlehead fern, salt and stir for 5 minutes
  • Now cover and cook for another 5-7 minutes.
  • Finally, add lemon juice and stir.
  • Serve with rice or roti.

Lobia Masala Recipe

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Lobia masala

Lobia masala, also known as black-eyed peas curry, is a popular and flavorful dish from the Indian subcontinent. Made with black-eyed peas, also known as lobia, this dish is a delicious and healthy option for a weeknight dinner.

To make lobia masala, start by soaking the black-eyed peas overnight. Then, cook them in a pot with water, salt, and spices such as turmeric, cumin, and ginger. Once the peas are cooked, add diced onions, tomatoes, and additional spices to create a flavorful and aromatic curry.

This dish is typically served with rice or roti and can be garnished with fresh cilantro or chopped tomatoes. The combination of creamy peas and rich spices makes for a satisfying and comforting meal.

Not only is lobia masala delicious, but it is also packed with nutrients. Black-eyed peas are a good source of protein, fiber, and iron. They are also low in fat and calories, making them a great option for those watching their weight.

There are many different variations of this recipe and you can find many different recipes online or in cookbooks, so you can experiment with different spices and ingredients to find the perfect combination that suits your taste. If you’re looking for a new and exciting recipe to try, give lobia masala a try.

How to make Lobia Masala

  • Heat 3 tsp oil in a pan and add bay leaves.
  • add chopped onion and ginger-garlic paste, saute until it turns golden.
  • add red chilli powder and turmeric and stir it.
  • add tomato puree, coriander powder, cumin powder and saute the masala until it leaves the side of the pan.
  • add boiled lobia and salt and stir it well.
  • add water and mix well and simmer on a low flame for 5 minutes.
  • after 5 minutes add garam masala and coriander leaves.
  • serve it with rice or roti.

Bhedailota Pakora Recipe|stink vine Pakora Recipe

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Bhedailota Pakora

Assamese Bhedailota Pakora is a traditional and popular delicacy from the state of Assam in northeastern India. The dish is known for its unique and bold flavors, and its crispy texture.

One of the reasons why Assamese Bhedailota Pakora is so popular is that it is a delicious and unique dish that is not commonly found in other parts of India. The dish is known for its bold and distinct flavors, which are a result of the use of traditional Assamese herbs. The dish is also known for its crispy texture, which is a result of the deep-frying process.

In addition to being a delicious and healthy dish, Assamese Bhedailota Pakora also has a lot of cultural and historical significance. The dish is believed to have originated in the state of Assam and has been enjoyed by generations of Assamese people. The dish is also considered to be a delicacy and is often served if someone suffers from stomach problems.

Overall, Assamese Bhedailota Pakora is a delicious and unique delicacy that is a must-try for anyone looking to experience the flavors of Assam. Its bold and distinct flavors, combined with its crispy texture make it a dish that is sure to be enjoyed by all. Whether you are looking for a dish to serve as an appetizer or a snack, Assamese Bhedailota Pakora is sure to be a crowd-pleaser.

How to make Bhedailota Pakora or Stink vine Pakora

  • In a bowl, add 1 cup chopped stink vine, 20 curry leaves, 1 chopped onion, 2 chopped chillies, salt, 1 cup gram flour, ½ tsp turmeric powder, ½ tsp cumin powder, water and mix well forming a moist mixture
  • Heat oil in a pan.
  • Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
  • Stir occasionally frying on medium flame
  • fry until the pakora turns crisp.

Easy Tomato Rice Recipe

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Barasha's Kitchen
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Tomato Rice

Easy Tomato rice is a simple, flavorful and delicious rice recipe made with tomatoes, rice, curry leaves and spices. it is not a traditional dish so each home has its own way of making it. This mildly spicy tomato rice cooks quickly because precooked rice or leftover rice is used in it. Tomato rice can be served with curd or raita.

About Tomatoes

The tomato (Solanum Lycopersicum) is originated in western South America and Central America. Usually red when ripe, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. There are several subspecies of tomatoes of different shapes and sizes. Tomatoes are consumed in various ways, raw or cooked, in many recipes, sauces, salads and drinks. Although tomatoes are fruits – botanically classified as berries – they are commonly used as a vegetable ingredient or side dish.

tomato PNG12583

Health Benefits of Tomatoes

The tomato, commonly seen in a vegetable basket, is rich in many unusual qualities. It not only enhances the taste of food but also contains many beneficial elements like Vitamin-A, Vitamin-C, vitamin K, potassium and folate found inside it. Fresh tomatoes are low in carbs. The carb content mainly consists of simple sugars and insoluble fiber. These fruits are mostly made up of water.

Consumption of tomatoes and tomato-based products improved skin health and a lower risk of heart disease and cancer.

Vitamin C found inside tomatoes can prove beneficial for the eyes. Eye diseases can be avoided by eating tomatoes.

Lycopene found in tomatoes is a red carotenoid. It has antioxidant, anti-inflammatory and anticancer properties. Which works as an anti-proliferative and pro-apoptotic against prostate cancer. Tomato works effectively on tumor cells due to its anti-proliferative properties.

How to make Easy Tomato Rice

  1. Heat 3 tsps oil in a pan, add ¾ tsp mustard seeds, 8-10 curry leaves, 2 chopped onions, 1 tsp chopped garlic, 2 chopped chillies and saute for 5 minutes.
  2. Now, add ½ tsp turmeric powder,½ tsp cumin powder, ½ tsp red chilli powder and stir.
  3. Add 1 cup tomato puree, salt and saute for 5-7 minutes.
  4. Add 1 cup cooked rice, stir and mix uniformly.
  5. Add 1 tsp tomato sauce and stir.

Soya Chunks with Pumpkin Recipe

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Barasha's Kitchen
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Soya Chunks with Pumpkin

Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients.

Soya chunks are a great source of plant-based protein, making them a popular choice for vegetarians and vegans. They are made from soybeans that have been defatted and dehydrated, and can be rehydrated and used in a variety of dishes. They are a good source of essential amino acids and have a meaty texture that makes them a great meat substitute.

The key ingredients in Soya Chunks with Pumpkin include soya chunks, pumpkin, and a variety of spices and seasonings. The soya chunks are typically rehydrated before being cooked with the pumpkin and other ingredients. The pumpkin provides a nice sweetness and a creamy texture to the dish, while the spices give it a bold and savory flavor.

Soya Chunks with Pumpkin can be served over rice, noodles, or quinoa, making it a perfect dish for a complete meal. It can also be served with a side of steamed vegetables or a simple salad. This dish is perfect for vegetarians and vegans and can be enjoyed as a main dish or side dish.

This dish is also quite versatile, it can be made with different types of seasonings, such as Indian, Chinese or Mexican spices, and can be made in a variety of ways, such as stir-frying, sautéing, or even baking. It’s also a good way to add some vegetables to a meat-free meal, making it a balanced and nutritious dish.

How to make Soya Chunks with Pumpkin

  • Heat oil in a Kadai or Pan, add dry chillies, curry leaves, sliced onion, ginger garlic paste and saute till golden brown.
  • Add turmeric powder, cumin powder and saute for a minute.
  • Add the soaked soya chunks, salt and stir for 3-5 minutes
  • Now add chopped pumpkin, chopped potato and stir for 3 minutes.
  • Add 1½  cups water and mix, cover and cook.
  • Add garam masala and take the Kadai or Pan off the heat.
  • Serve with rice or roti.

In conclusion, Soya Chunks with Pumpkin is a healthy and delicious dish that is enjoyed by vegetarians and vegans alike. The dish is made by combining soya chunks, also known as textured vegetable protein (TVP), with pumpkin and a variety of spices and seasonings. The result is a flavorful and satisfying dish that is high in protein and packed with nutrients. It’s also versatile, easy to make and can be enjoyed as a main dish or side dish.

Shakarpara Recipe| Khurma Recipe

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Barasha's Kitchen
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Shakarpara/Khurma

Shakarpara or Khurma is a sugar-coated fried Indian sweet snack used with all-purpose flour. They can be kept in an airtight container for a month. It has different names at different places in India. Diwali or any Indian festival cannot be complete without traditional sweets.

How to make Shakarpara

  1. In a large bowl take 2 cups maida and add 2 teaspoons ghee.
  2. Crumble and mix well.
  3. Add water and kneed the smooth tight dough. cover and rest for 10 minutes.
  4. Roll the dough on a flat surface, to a circle of ½ centimeter thickness.
  5. With the help of a knife cut the dough into small pieces.
  6. Heat enough oil in a deep fry pan, fry them in batches, on a medium flame until they turn golden brown.
  7. prepare sugar syrup adding 2 cups sugar and 1 cup water in a Kadai or saucepan. Bring to a boil and keep stirring. Check for sugar consistency between-finger(want 1 string).
  8. Put all khurma into the sugar syrup and mix quickly, coating each and every one of them with the syrup.
  9. Take out and allow to cool on a plate.
  10. Serve with tea.

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