Chicken Kismburi

Shredded Chicken with Curry Leaves

Recipe by Nalini Kudva of

This dish goes well with chappathis and curd rice

Ingredients non vegetarian 4 servings

  • 1 lb Chicken, preferably breast pieces
  • 2 tsps. Red Chili Powder
  • 2 tsps. All spice powder
  • 1 tsp Coriander powder
  • 2 nos. Onion
  • 4 nos. Green Chilies
  • 1 tbsp Lime juice
  • Salt to taste
  • 2 tsps. Turmeric Powder
  • 10 leaves Curry Leaf


  1. wash chicken breast pieces and then cook it well in a pressure cooker along with chilli powder, turmeric powder, salt and water.
  2. Pressure cook for 3 whistle and then keep it on low flame for 5 minutes. Sieve this mixture through a sieve, shred into small pieces and save the chicken stock for a smacky soup or it can later be added into the mixture for tasty gravy. Keep it aside.
  3. In broad pan heat oil, fry the onions till it turns transparent and a slight brown tinge appears on it, add curry leaves and the remaining powders mentioned above. Mix it till the spices blend well with the onions and till it gives its aroma.
  4. Lastly add the cooked shredded chicken into the blended spices with onions and mix well.
  5. Add a bit of stock so that the chicken gets cooked further amongst the spices.
  6. At the end when all done let it get fried on high flame till some of the chicken pieces go brown.



u forgot to add the lemon juice.... n it seems to be just tempering the chicken....


I think that the receipe is mouth watering but I was woundering how it would be good for chaps if it is so dry?????? I mean I was thinking that it might require a little bit of wet touch to the receipe. Bcoz I like to eat curries that have a little bit of gravy while eating the chaps.