The main objective of the present study was to determine the antibacterial activities of aqueous (aq.) and ethanolic extracts of Curry leaves (Murraya koenigii). Leaves of M. koenigii was subjected to successive solvent extraction by continuous hot extraction (Soxhlet) with water and ethanol. The extracts were dissolved in dimethyl sulfoxide (DMSO) before testing the antibacterial activity. The antibacterial activity of leaf extracts of M. koenigii for Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumonia was determined by agar well diffusion technique. Results revealed that the zone of inhibition (mm) for pathogenic microorganisms viz. E. coli, P. aeruginosa & K. pneumonia was compared with standard antibiotic amikacin. The zone of inhibition of aq. extracts of leaves of M. Koenigii for E. coli and P. aeruginosa was found to 21 mm (highly sensitive) and 11 mm (moderate sensitive) respectively. Similarly, the zone of inhibition of ethanolic extracts of leaves of M. koenigii for E. coli and P. aeruginosa was found to be 19 mm (highly sensitive) and 9 mm (moderate sensitive) respectively. In conclusion, study findings confirmed that the aq. extract of M. koenigii leaves exhibited antibacterial activity at par with that of standard antibiotic amikacin. Therefore, current study supplies as a scientific evidence-based report that aq. extract of M. koenigii leaves could be effectively used as a natural aid in everyday meal for the prevention and control of bacterial infections.