• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Grilled Chicken with Fresh Curry Leaves & Lemon, Onion Butter Sauce

May 22, 2016 by Mary 12 Comments

Grilled whole chicken with fresh curry leaves on a white platter.

Recently, I’ve read a lot about fresh curry leaves in various recipes, and I’m thinking, how can that be? Curry, as a spice, is a total mixture of spices and can be mild, medium, or hot (Madras), depending on the combination. So how can there be fresh curry leaves?

Well there are, and you can eat the whole leaf! So I took a trek to dependable Kalustyan’s on Lexington Avenue between 28th and 29th Street. They have EVERYTHING!!! You’ll say, “Holy-crap there’s so many herbs, spices and seasonings from all over the world here that I’ve never even heard of!” (No one there asked me to write this but if you are in NYC, you really should go. It is a food lovers party place!) If you don’t live nearby, you can go online and order from them, although the curry leaves must be shipped overnight as they should be refrigerated. It’s $4.99 for a 1 oz. bag and I used the whole bag in this recipe. 

The curry leaf tree (Murraya koenigii) is a small bush or tree that only grows 13 to just under 20 feet in height. The plant is tropical to sub-tropical and native to India and Sri Lanka.

I think I might try to grow my own curry plant as I have fallen in love with these curry leaves. They are very fragrant and taste and smell like…curry!! But I’m talking about really fresh curry and not so overpowering. They add a delicious and different twist to any dish. Use this exotic new flavor to garnish any vegetable or meat. You really should try them and try this recipe. I used the whole bag for maximum impact. Once you find them, you will crave them. 

GRILLED CHICKEN WITH FRESH CURRY LEAVES & LEMON, ONION BUTTER SAUCE

31/4 lb. whole chicken, washed, dried, extra fat & backbone removed
1 oz fresh curry leaves, washed and air-dried
1 Tbs. olive oil
Fine sea salt
Fresh ground pepper

Basting Sauce:
4 Tbs. unsalted butter
1 small onion minced
1 Tbs. Worcestershire sauce
Juice of one lemon

Melt the butter in a small saucepan and add the minced onions on low heat. Cover the pot and cook for 10 minutes, sweating and softening the onions. Then add the worcestershire sauce. Off heat, blend in the lemon juice and a little salt and pepper.

Raw chicken with fresh curry leaves on a paper towel.Using poultry shears, cut along each side of the chicken backbone and remove it. Remove the wing tips. Freeze the backbone and wing tips for the next time you make stock. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a small sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. This will make the white meat and dark meat cook more evenly and the whole chicken will cook faster.

Raw chicken with fresh curry leaves underneath the skin.For the curry leaves, use all but one stem. Save that for garnishing. Carefully lift up the skin on the breasts and thighs and spread the whole curry leaves around underneath the skin, evenly distributing them

Rub the chicken with a little olive oil. Salt and pepper both sides.

Oil a grill plate and heat up on the grill to 425 degrees. Place chicken on the grill plate, bone side down, cover and roast for 10 minutes. Baste with the lemon butter sauce. Turn the chicken over, baste on the bone side, cover and roast for 10 – 15 minutes, more until done. Remember, this chicken does not take long to cook because the slits were made in the thighs and wings.

Let rest for 10 minutes before cutting into pieces to serve. You can use any leftover basting sauce to put on the chicken because you never basted raw meat.

Chop the remaining curry leaves and garnish the chicken. Serve with LOVE and enjoy!!

Grilled chicken with fresh curry leaves - finished plate with chicken.

We started this meal with a Caesar Salad and I served this chicken with grilled small arepas – arepitas! For another delicious recipe, visit Supriya at quichentell.com. Her coffee and paprika rubbed grilled chicken is to die for!

 

Related

You might also like:

  • Going to Greece
  • Finished Salmon Rice Bowl with Ginger-Lime Sauce with a side of roasted broccoli.Salmon Rice Bowl with Ginger-Lime Sauce
  • Pasta with a red sauce with flounderPasta with Flounder in a Red Sauce and Roasted Broccoli with Radishes
  • English Provender Luxury Lemon Curd Chiffon pie - finished pie with strawberries on top.English Provender Caramelized Red Onion Chutney Pork Chops with Apples and Sweet Peppers & Luxury Lemon Curd Chiffon Pie with Strawberries
  • Fettuccine with salmon and sugar snap peas.Mother’s Day Recap & Fettuccine with Salmon & Sugar Snap Peas

Filed Under: Dinner, Poultry Tagged With: curry leaves, different grilled chicken, grilled chicken, lemon butter basting sauce

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Anne Maxfield says

    May 22, 2016 at 10:41 AM

    After tossing the $4.95 packets of curry leaves in my basket every time I hit Kalustians, I’m going to search out a curry leaf plant! If you should have leftovers, you can freeze them. The chicken sounds delicious!
    Anne Maxfield recently posted…Salted Caramel Chocolate MousseMy Profile

    Reply
  2. Loretta says

    May 22, 2016 at 2:59 PM

    Oh love the simplicity of this chicken recipes with the curry leaves. I love the addition of curry leaves in my curries, but I’ve never thought of inserting it in a chicken roast. I usually use bay leaves, but will be using this in my next roast. I usually buy mine in an Indian store too, I use a few pieces and freeze the rest. There’s nothing quite like the smell of fresh curry leaves cooking in a curry – how I wish I could grow my own plant, let me know how yours is working out.
    Loretta recently posted…Veggie Stir-fry – Fiesta Friday # 120My Profile

    Reply
  3. Angie@Angie's Recipes says

    May 23, 2016 at 10:21 AM

    That’s a beautifully grilled bird! I need to find myself a curry leaf plant!

    Reply
  4. Liz says

    May 23, 2016 at 9:05 PM

    I love that you grilled a whole chicken! And thanks for the link for ordering hard to find herbs and more—immediately after seeing the title of your recipe, I wondered where the heck I was going to find curry leaves around here. You read my mind!
    Liz recently posted…Grilled Blueberry Cobbler #SundaySupperMy Profile

    Reply
  5. Gerlinde @Sunnycovechef says

    May 24, 2016 at 1:51 PM

    My husband is the Grillmeister in our house and I have to show him your good looking chicken. I have never used curry leaves before.

    Reply
  6. John/Kitchen Riffs says

    May 24, 2016 at 4:46 PM

    Curry leaves have such an interesting flavor, don’t they? I’m close to several markets that carry them, so I’m lucky. Still, I often stock up and freeze them. They keep in the freezer for a good month or so. Anyway, lovely chicken — so much flavor. Good stuff — thanks.
    John/Kitchen Riffs recently posted…Cauliflower Potato-Style SaladMy Profile

    Reply
  7. Amira says

    May 24, 2016 at 5:06 PM

    fresh curry leaves!!! this is so new to me. I’ve never heard of this before. Your bird looks so perfect and I feel I can smell it from here. Will definitely pay this store a visit next time I am in NY.
    Amira recently posted…Shish Kabob : with the best marinade EVERMy Profile

    Reply
  8. marcie says

    May 25, 2016 at 1:24 AM

    I love that you butterflied your chicken — it cooks so evenly that way! These flavors sound just delicious.
    marcie recently posted…Salted Dark Chocolate Peanut Butter FudgeMy Profile

    Reply
  9. Tandy | Lavender and Lime says

    May 25, 2016 at 1:35 AM

    Sadly we only get dried curry leaves here so like you I should maybe look at growing my own plant 🙂

    Reply
  10. deliciouslynell says

    May 25, 2016 at 4:42 AM

    Wow! This looks absolutely delicious!

    Reply
  11. Amanda says

    May 25, 2016 at 10:56 AM

    It would be wonderful to have a place like that to get fresh herbs. I’ve never had fresh curry leaves before, butt this sounds so good! I’ll have to get my hands on some!
    Amanda recently posted…S’mores BarsMy Profile

    Reply
  12. narinder@order fresh chicken online says

    December 16, 2016 at 5:29 AM

    Hey thanks to share us awesome chicken recipes with fresh curry leaves and onion butter i really love it my mouth full of watering. so yummy

    Reply

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions