It’s very often that your family often complains about the regular boring chicken curry you make but when a beautiful soothing green gravy is served to them they are sure to relish it! This recipe not only looks beautiful but it’s a great way to serve your family the goodness of curry leaves. You can also try the Cilantro Chicken recipe which is equally good and packed with health benefits. Curry leaves or Kadi Patta or Narasingha Paat in Assamese is one of the common seasoning ingredients that is added to almost every dish to enhance its taste and flavour in South India but it has limited use in the North and Eastern part of India. I used to earlier use it only while preparation Sambhar or for seasoning regular daal. While my Mother in Law prepares a very aromatic curry with Lentil dumplings or else make pakoda’s/ fritters. I have added this beautiful ingredient to make a chicken curry which is delicious and equally has a lot of health benefits for toddlers as well as adults! Curry leaves lower your blood sugar levels by affecting the insulin activity as it’s often recommended to add curry leaves to all your meals or have one or two leaves on empty stomach daily. Curry leaves is also known for its ability to control anemia, protect you from liver and heart disease, improve digestion, relieve in diarrhoea, reduce side effects of Chemotherapy, clear nose and chest congestion apart from its numerous benefits to your skin and hair. Adding this magic ingredient to your diet thus becomes important. If you have a fussy toddler like mine at home or a picky husband then this chicken curry is a saviour. Try it out and do let me know how it turned out by leaving your comments below!

Preparation Time : 30 minutes

Serves : 4-6 persons

Ingredients :

Chicken : 500 grams (cut into small pieces, you can use both boneless or with bone)

Curry leaves : 10-15 strands or 1 cup

Refined / Olive oil : 6 tablespoons

Ginger paste : 2 tablespoons

Garlic paste : 3 tablespoons

Onion : 1 large sliced

Onion paste : 1/2 cup  (about 2-3 onions)

Water as required

Salt as per taste

Turmeric powder : 1/4 teaspoon

Green Chili : 2 (optional, if you are cooking for toddlers)

Garam Masala powder : 1 tablespoon

Black pepper powder : 1 teaspoon  (or according to your taste) (optional, if you are cooking for toddlers)


In a grinder, make a smooth paste of curry leaves by adding a little water. Keep aside. Dont worry if the colour of the paste turns into dark blackish green.

Heat rest oil in a pan, add the ginger, garlic, onion paste and sauté till golden brown on medium heat. Add in the sliced onions, turmeric powder, Garam Masala powder, salt, green chillies and saute until the mixture starts leaving oil. This will take about 4-5 minutes.

Add the chicken and sauté for 5 minutes. Cover and cook for 5 minutes on medium flame. Now add the curry leave paste, freshly grounded black pepper powder and water as required for the gravy. Cook covered till the chicken is fully done.

Garnish with fresh curry leaves. Serve hot with rice or appam.