Karuvepillai Chicken Masala(Curry leaves chicken)

Karuvepillai Chicken (Curry leaves chicken)  – I grew up in Chennai, Tamilnadu and  I absolutely love my food. We Tamilians have a distinctive flavors, unique  style of cooking and more importantly most of the practices and habits are related to various scientific facts. As a kid I used to like food with more of ginger/garlic flavors. As a matter of fact even now, thats one of the reason Biriyani is still my go to food at anytime of the day. Recently I’m inspired by Ayurveda and started believing in quantum healing methods which means everyone’s body has a capability of natural healing for which food we eat and healthy mind set plays a huge role.  Curry leaves being one of my favorite ingredient starting to know more about it and here we go with some facts…They contain various antioxidant properties and have the ability to control diarrhea,  gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to protect the liver. Inspired by Dr. Michael Bernard, lately I’m incorporating a habit of asking empowering questions everyday, one of the questions I ask is “what is the gift Im about to share and what are their tributeries ? Being a Food photographer with Chef’s experience I feel this could be one of my gifts to share…. hereby presenting my first recipe! Let me know how it goes…


5-6 stems curry leaves

½ kg chicken (Thighs and Drumsticks)

4 tbsp garlic/Garlic paste

6-7 cloves Garlic

4 pcs green chillies

4 stems Coriander

4 med sized onions

50g grated Coconut

1 tbsp – chilli Powder

1 tbsp – Coriander powder

1tsp turmeric powder

5tbsp gingelly oil

1tsp – fennel seeds

3pcs red chillies

1tsp mustard seeds

2nos bay leaves

Preparation and cooking:


Food Safety Tips:

  1. It is advisable to use segregated knives and boards for raw and ready to eat foods. If that’s not feasible make sure you wash them thoroughly between the uses. Segregate the cooked food and raw food as well to prevent cross contamination.
  2. Keep the coconut paste refrigerated.
  3. Cook the chicken to a minimum of 75° C to avoid the survival of Salmonella.
  4. Refrigerate the left-over chicken below 5°C not more than 3 days and safely reheat them to 75°C before consumption.



Hope you all enjoyed it!Feel free to try them and let me know how it goes.

Many thanks for the gift of your time!

Very best,