Here is another classic regional preparation of chicken in a green curry paste that you must try. Curry leaves are widely used in Indian cuisine as a tempering element and almost in every savoury item in South India and Srilanka. Apart from the strong fragrance, nutty and citrusy flavour, this herb contains many surprising medicinal properties that help controlling weight, sugar level, blood pressure and other gastrointestinal disorders. Unlike other parts of India, in the Northeastern cuisine, curry leaves are used as a leafy green that is pasted and combined with fish or chicken as a base of the curry or gravy. So, this time why not try this Assamese version of chicken cooked in a green curry paste loaded with the goodness of this amazing herb to excite your palate with immense finger-licking flavours!

Ingredients:
Chicken: 1 kg (Cut in medium size and wash properly)
Curry leaves: 3-4 bunches (Should make 2 cups of puree)
Ginger: 2 inches in size
Garlic: 1 large size
Onion: 1 large size
Green chillies: 2-3 nos.
Cumin seeds: 1 teaspoon
Coriander powder: 2 full teaspoons
Chicken/ Meat masala: 2 full teaspoons
Turmeric powder: 2 teaspoons
Salt: As per taste
Cooking oil: Half a cup
Red chilli: 1 de-seeded, for garnishing/ flavour

Preparation: 45 minutes to an hour, serve 4-5 persons.

Step 1: Add roughly chopped ginger, garlic, onion and green chillies into a grinder, make a paste and keep it aside. Add a little water if required.

Step 2: Wash the curry leaves and add them into a separate grinding jar, add some water and make a puree. Keep it aside.

Step 3: Heat a wok or kadhai and add cooking oil. Once the oil is hot add cumin seeds and let them splutter. Now add the spices paste (ginger+garlic+onion+chilli) and fry it for 2-3 minutes on medium flame. Add the powder spices and fry all the spices until it is separated from the oil and raw flavour of the spices are gone.

Step 4: Once the spices are done, add the chicken followed by salt as per taste. Mix it well with the spices and saute for 5-8 minutes. Now add the curry leaves paste, stir for about 3-4 minutes on medium flame, cover it and lower the flame. Let it cook for 10-15 minutes until the water from the chicken is released.

Step 5: After 10-15 minutes give it a gentle stir and add water (Approx 500-700 ml). Wash one whole garlic, cut it into two pieces and put it into the curry. Bring it to a boil and cover it for cooking. Let it simmer for 30-45 minutes on low flame. Once the excess water is dried and you get a nice thick gravy at the bottom, toss some chopped de-seeded red chillies over it. Give a gentle stir, turn the gas off and cover it for 5 minutes.

So this was my version of an Assamese preparation of chicken with curry leaves. Serve it hot along with some steamed rice, chapatti or bread and enjoy.

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