Chicken Kaffir

While celebrating radiant citrus , I have shared with you earlier a fine fish curry dish ( https://www.thehungryboy.in/post/celebrating-radiant-citrus-fish-curry-with-kaffir-lime-leaves-lebu-pata-diye-maach ) which a lot of you have tried and shared great reviews . This adaptation of the recipe with chicken as the main protein also happens to be my all time favorite and hence a must try :) . With a few changes to the core ingredients , this dish really takes a simple chicken gravy up by a few notches . This is also the one recipe I would recommend as a ' make ahead' as it allows the protein to steep in the flavors of the kaffir, making everything all the more rich and wondrous .

The leaves of the kaffir lime are a dark green color with a glossy sheen and are said to blend in beautifully with lemon grass and lime juice . You can add the leaves whole , using them just as one would bay leaves in order to flavor a broth or stew.

The kaffir leaf marries very well with basil , cardamom , cumin , curry leaves , mint , tamarind , turmeric , yogurt or coconut milk.

This is also one of most the easiest chicken dishes to prepare on a busy day .

Do take a look and give it a try !

Ingredients

• 1 kg Chicken

• 1 small onion paste

• 1 onion thinly sliced

• 2 tbsp. ginger paste

• 3 tbsp. garlic paste

• 4 green chillies , grinded to a fine paste

• 1/2 cup yoghurt

• 3/4 slit green chillies

• 6 - 7 kaffir lime leaves

• 1 tsp coriander powder

• 2 tbsp. vegetable oil

• Salt as per taste

• 02 Potatoes , cut in halves

Steps to follow

• In a glass bowl bowl marinade the chicken pieces with 02 tbsp. yogurt, ginger - garlic paste, chilli paste, coriander powder and salt to taste. Keep aside.

• In a kadai , heat some oil and sauté the potatoes till light brown - keep aside .

• In the same kadai , add in the sliced onion and fry until light golden brown .

• Next , add in the chicken pieces and sauté them on medium high heat till they start to get light brown. At this point , lower the heat and add in the remaining marinade to the pan and stir to mix well . Add in the fried potatoes along with 02 cups of water and cover cook the chicken on medium high heat , until boiled.

• Remove the cover and check the seasoning .

• Add the green chilies and the kaffir leaves and allow to boil for another 2-5 mins .

• Serve hot with plain rice.

Pro Tip : If the gravy seems a little runny , mix one tbsp. of plain flour with two tbsp.'s of the chicken gravy and combine together with a spoon to form a fine slurry . Pour this slurry back into the full gravy and bring everything to a roaring boil again . This flour would thicken up the gravy up and give it full body to enjoy together with rice.