Some recipes come from cookbooks. This one came from a steel pateela, a packet of curry leaves my neighbour brought back from Karachi, and a very hungry family on a cold evening. I had chicken, onions, tomatoes and the usual masala box, but that fresh bunch of kari patta was sitting on the counter asking to be used. So I fried it in hot oil with a few dried red chillies, and the whole house filled with that nutty, almost lemony aroma that tells you something special is cooking.
Now this kari patta chicken is one of the most requested curries in my kitchen. It is a proper bhuna-style curry: the masala is cooked until the oil rises to the top, the chicken is coated in a thick, deep golden gravy, and every bite has the warmth of whole spices and the fragrance of curry leaves. I finish it with whole green chillies and one or two red ones, just like you see in the photo, because they soften in the steam and add flavour without too much fire.
If you like bold, home-style curries, this sits perfectly next to my dumba karahi. And for a side, a few tali hui hari mirch make it even better.
Why You’ll Love This Kari Patta Chicken
- Big aroma, simple ingredients: curry leaves and dried red chillies tempered in hot oil change an everyday chicken curry completely.
- Thick bhuna masala: no watery gravy here. The masala clings to every piece.
- One pot: everything cooks in a single pateela or karahi.
- Great for guests: it looks and tastes like a dish that took hours, but it is ready in under an hour.
Ingredients You Need
Chicken: bone-in curry cut pieces give the best flavour. Thighs and drumsticks stay juicy.
For the tempering (tarka): oil, fresh curry leaves (kari patta), dried whole red chillies, cumin seeds and mustard seeds.
For the masala: onions, tomatoes, ginger garlic paste, yogurt, red chilli powder, turmeric, coriander powder, cumin powder, garam masala and salt.
To finish: whole green chillies, a few fresh curry leaves and chopped coriander.
My Tips for the Best Curry Leaf Chicken
- Use fresh curry leaves if you can. Dried ones work, but fresh leaves give a much stronger aroma. Pat them dry so they don’t splutter too much in hot oil.
- Brown the onions properly. Golden-brown onions give the curry its deep colour and slight sweetness.
- Bhuno patiently. Keep cooking the masala until the oil separates from the sides. This is the step that makes a curry taste restaurant-style.
- Add yogurt on low heat. Whisk it first and stir it in on low heat so it doesn’t split.
- Finish with a fresh tarka. A second small tarka of curry leaves at the end makes the aroma stand out.
What to Serve With Kari Patta Chicken
Hot chapati or tandoori naan is my first choice, so you can scoop up every bit of the thick masala. It also pairs beautifully with plain boiled rice or zeera rice. Add a simple kachumber salad and a bowl of raita, and dinner is complete.
Storing and Reheating
This curry tastes even better the next day once the spices settle. Store it in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat on low heat with a splash of water and a few fresh curry leaves.
Kari Patta Chicken (Curry Leaf Chicken Masala)
Ingredients
Method
- Heat the oil in a heavy pateela or karahi. Add cumin and mustard seeds and let them crackle.
- Add the dried red chillies and curry leaves (careful, they will splutter) and fry for 20 to 30 seconds until fragrant and crisp.
- Add the sliced onions and fry on medium heat for 8 to 10 minutes until golden brown.
- Add the ginger garlic paste and fry for 1 minute until the raw smell goes away.
- Add the chicken and cook on high heat for 5 to 6 minutes until it changes colour on all sides.
- Add tomatoes, red chilli powder, turmeric, coriander powder, cumin powder and salt. Cook for 5 minutes until the tomatoes soften.
- Lower the heat, stir in the whisked yogurt, then cover and cook on low-medium heat for 15 to 20 minutes, stirring occasionally, until the chicken is tender.
- Remove the lid, raise the heat and bhuno (stir-fry) for 5 to 7 minutes until the masala thickens and the oil rises to the top.
- Add the whole green chillies, garam masala and a few fresh curry leaves. Cover for 2 minutes on low heat.
- Garnish with fresh coriander and serve hot with chapati, naan or rice.
Notes
Frequently Asked Questions
What does kari patta (curry leaf) taste like?
Fresh curry leaves have a nutty, slightly citrusy and earthy aroma. When fried in hot oil they become crisp and release a fragrance that is very different from curry powder.
Can I make this with boneless chicken?
Yes. Use boneless thigh pieces and reduce the cooking time by about 10 minutes so the chicken stays tender.
Where can I find curry leaves?
Most South Asian grocery stores sell them fresh or frozen. Frozen leaves work very well, just add them straight to the hot oil.
How do I make it less spicy?
Use Kashmiri red chilli powder instead of regular chilli powder, remove the seeds from the green chillies, and use just 2 dried red chillies in the tarka.
Why does my curry look watery?
Either the masala was not cooked long enough before adding the chicken, or the lid stayed on too long. Cook uncovered on medium-high heat for the last few minutes until the oil rises to the top.
