When my grandmother said if you have curry leaves in your food, you'll get nice long flowing hair, i used to adore curry leaves. I never leave curry leaves in any of my food. When i was in college my friends and college mates used to think i'm a freak about curry leaves. Curry leaves from everybody's plate will be on my plate at the end, i used to sit and finish it on my own :-) I can sense what you are thinking about me now, that's ok:-)
Anyway this recipe, i got it from one of my Srilankan friend from UK.
Fresh Grated Coconut-2 tbsp
Fresh Curry Leaves-2 stalk( please use fresh curry leaves for this recipe, the dried one will not give any flavour)
Fennel seeds-1 tsp
Ginger garlic paste-2 tsp
Turmeric powder-1/2 tsp
Cinnamon-1/2 inch stick
Salt- as required
Wash and cut the chicken into bite size pieces. Marinate the chicken in yougurt,ginger garlic paste and fennel seeds. Dry fry the coconut and curry leaves until the coconut looks bit dry without changing the colour of the coconut. Grind the coconut and curry leaves along with the green chilli in a blender to a smooth paste.
Heat oil in a pan, add cinnamon stick, then add the marinate chicken and turmeric powder. Cover the pan and cook the chicken in medium heat. When the chicken is almost done, add the ground mixture and salt, stir well. Cover and cook till oil separates and floats on top.
If you want a dry gravy, cook till all the water evaporates and the gravy looks dry.
Serve the curry with rice or roti's.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy and Tasty Recipes.