Curry Leaf Chicken Stir-Fry Recipe Kit Recipe

About this recipe

Discover the vibrant flavors of South Indian cuisine with our Curry Leaf Chicken Stir-Fry Recipe Kit. This kit combines tender chicken, aromatic curry leaves, and a blend of spices like ginger, garlic, and garam masala to create a dish that’s bursting with bold, savory goodness. Balanced with fresh green chilies, onions, and tomatoes, this stir-fry is quick, easy, and packed with authentic taste. Whether you’re an experienced cook or just starting out, this kit provides all the ingredients you need to whip up a flavorful, restaurant-quality meal in the comfort of your home. Perfect for busy weeknights or special occasions, this recipe is sure to impress with its rich aroma and delicious taste. Bring the essence of South Indian cooking to your kitchen and enjoy a wholesome, satisfying meal that’s ready in no time. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Curry Leaves
• 500 g Onion
• 500 g Tomato - Hybrid
• - Chicken Breast
• 1 kg Basmati Rice
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• - Coriander Powder
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. Gather all ingredients: 300g boneless chicken (cut into bite-sized pieces), 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 sprig curry leaves, 2 green chilies (slit), 1 medium onion (finely chopped), 1 medium tomato (finely chopped), 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, salt to taste, and fresh coriander leaves for garnish.
2. 2. Heat 2 tbsp oil in a large pan or kadhai over medium heat.
3. 3. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them splutter for a few seconds.
4. 4. Add 1 sprig of curry leaves and 2 slit green chilies. Sauté for 10-15 seconds until fragrant.
5. 5. Add 1 medium finely chopped onion and sauté until it turns golden brown, about 3-4 minutes.
6. 6. Add 1 tsp ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
7. 7. Add 300g boneless chicken pieces to the pan. Mix well and cook for 4-5 minutes until the chicken turns white and is partially cooked.
8. 8. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Mix well to coat the chicken evenly with the spices.
9. 9. Add 1 medium finely chopped tomato and cook for 3-4 minutes until the tomatoes soften and release their juices.
10. 10. Cover the pan and let the chicken cook on low heat for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and tender.
11. 11. Sprinkle 1/2 tsp garam masala and mix well. Cook for another 1-2 minutes.
12. 12. Garnish with fresh coriander leaves and remove from heat.
13. 13. Serve hot with steamed rice, roti, or naan.