In my earlier post, I covered curry leaves and its benefits. The following are 2 delicious recipes to try out.
Curry leaf chicken
1 piece cinnamon
1 tsp each fennel and cumin seeds
1 tbsp. peppercorns
1 cup loosely packed curry leaves + 20 more curry leaves
3 tbsp. oil
3 garlic cloves chopped
1 tsp ginger paste
3 green chillies halved
¼ tsp turmeric powder
1 cup sliced shallots or small onions
1 tsp salt
1 tsp coriander powder
250 gms boneless chicken
Method: Dry roast the cinnamon stick, cloves, cardamom, cumin and fennel seeds and peppercorns, until aromatic (for about 2 minutes) Add the cup of curry leaves and continue sautéing for two more minutes. Cool, and grind to a fine powder. Keep aside.
Heat the oil in a non-stick frying pan, fry the garlic and ginger paste for two minutes, stirring continuously. Add the green chillies and sauté for a minute. Add the turmeric powder and stir.
Add the onions or shallots and salt and fry until the shallots soften. Add the extra curry leaves as well as the ground masala and fry until well incorporated. Lastly, add the coriander powder and the chicken and stir fry and continue cooking until the chicken is soft and tender and cooked through.
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750 gms boneless chicken
Marinate for 30 minutes with ½ tsp tandoori colour,
2 tbsp. brown vinegar,
4 tbsp. red chilli sauce,
1 tsp garam masala, salt, chilli powder and sauf powder,
2 tbsp. fried browned onions,
2 tbsp. tomato ketchup,
4 tbsp. plain yoghurt,
2 tbsp. corn flour,
1 cup oil,
40 curry leaves chopped,
6 whole red chillies,
1 tbsp. each chilli powder, ginger-garlic paste,
1 tsp each, jeera (cumin seeds) and kalonji (Nigella) seeds.
Heat the oil, fry the curry leaves, chillies, ginger and garlic paste until browned. Add the chilli powder, jeera, and kalonji seeds and when sizzling and golden add the chicken and cook until cooked and has a glossy sheen. Add more oil while cooking if needed.
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