curry leaf the shiny green aromatic leaf of the small tree Murraya koenigii, a member of the family Rutaceae to which the citrus fruits belong. The tree grows wild in much of S. and SE Asia, and is cultivated in some countries. The leaves, disposed in a feather-like arrangement, have a pleasing fragrance and are widely used as a flavouring in cookery, including curry dishes and in many kinds of chutney, in S. India, Sri Lanka, and some parts of SE Asia, e.g. the north of Thailand. Names for the leaf in India vary, but kari patta (plural) is widely used.
