Rosemary Chicken Curry

Rosemary is an aromatic shrub, which can be grown in your garden. Rosemary  leaves and oil have a lot of medicinal values. To learn more about the health benefits of Rosemary, please follow the link. 

I have used fresh rosemary from my garden for this recipe. Rosemary chicken curry is definitely an incredibly flavorsome dish. This recipe will serve two people. Let us quickly grab all the ingredients needed to prepare this dish.

Rosemary leaves - 1/4 cup washed

Chicken (boneless and skinless) - 3/4 lb, washed and cut into medium sized pieces

Onion - 2 large chopped into small pieces

Ginger - 1 inch piece chopped into small pieces

Tomato - 1 medium chopped into small pieces

Fennel seeds - 1/2 tsp for seasoning

Cooking oil - 2 to 3  tbsp

Masala powders  

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Turmeric Powder - 1/2 tsp

Salt  - 1 tsp

Heat a 1 tsp oil in a pan and saute 1/2 of the  chopped onion, chopped ginger and the rosemary leaves. Cool them down. Now add 1/4 cup water to this and grind it to a paste. 

  

 

Then again in the same pan, heat 2 tbsp oil and add the fennel seeds. Once they crackle, add the remaining chopped onion and saute well until they turn pink. Now add the tomatoes and saute until they are mushy. 

Add the chicken pieces and saute them until the chicken pieces turn white. Now you can add the ground onion-ginger-rosemary paste, masala powders and 1 cup of water. I like to pressure cook for 5 minutes. But you can cook it in the pan itself with a lid until the chicken becomes tender and fully cooked. 

Once done, sprinkle 1 tsp of fresh rosemary leaves and close the lid and let it stand until you serve. This will make the dish aromatic and flavorsome, when you open the lid to serve.This goes well with chapathi / rice for lunch or even dosa/crepes for dinner. Enjoy and please leave your valuable comments!