Curry Leaf 1oz

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The curry leaves come from the Murraya koenigii tree, a small tropical tree in the citrus family that is native to India, with its leaves widely used in Southeast Asian cuisine, by imprinting a unique flavor into curries and vegetarian dishes. The leaf can be utilized whole or crushed between fingers before sue. The curry leaves can also be added to other herbs in teas, tinctures, or encapsulation.


Try and enjoy this Southeast Asian cuisine, Sri Lankan Chicken Curry.


  • 2-3 Tbsp coconut oil
  • 1/2 onion, yellow or red
  • 4 garlic cloves minced
  • 1 inche ginger minced
  • 6-7 curry leaves
  • 2 1/2 Tbsp roasted Sri Lankan curry powder
  • 1 cinnamon stick
  • 1/2 tsp salt
  • 1 tsp cayenne pepper
  • 1 Tbsp paprika
  • 2 lbs chicken, cut into sections
  • 2 serrano peppers
  • 3 roma tomatoes
  • 2 tsp brown sugar
  • 2 tsp apple cider vinegar
  • 1/2 cup coconut milk
  • 1/2 cup water


  1. Add the coconut oil into a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
  2. Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
  3. Add the chicken, serrano peppers/green chili peppers, salt 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don't burn.
  4. Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
  5. Lower the heat, and let it simmer with the lid closed, for 15-20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed.
  6. If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
  7. Turn off the heat and let the chicken cool down slightly. Served with rice or roti.


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