Friday 30 May 2014

Curry Leaves Chicken

Hey! I got fresh organic curry leaves from a local shop and they were so aromatic, so fresh and I don't want to use them the regular way, in tempering and all. So I tried them in this recipe and it was great!
I am not a big fan of non-veg in summers ( it's really hot here) but enjoy having it on weekends. This recipe with a little twist, gives it a very subtle taste of curry leaves. You can easily grow curry leaves at home and enjoy their freshness. Hope you will like it! Get the recipe here

You need
1kg Chicken

For marinade
1 cup fresh curry leaves
1 inch long ginger
5-6 garlic cloves
1/2 thick curd (yogurt)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder (optional)
1 tablespoon salt

For gravy
1 teaspoon cumin seeds
2 tablespoon coriander seeds
1 teaspoon fennel seeds
2-3 green cardamoms
3 dried red chilies
3 medium-sized onions
2 medium-sized tomatoes
4 tablespoon oil

1. Blend curry leaves, ginger, garlic and add rest of the marinade ingredients.
2. Marinate the chicken with the marinade mix for at least  6 hours (or overnight).
3. Dry roast cumin seeds, coriander seeds, fennel seeds, cardamoms and dried red chilies in a pan.   Grind the roasted spices.
4. Blanch the tomatoes (boil, cool in cold water, peel and puree). keep it aside.
5. Grind onions into a fine paste.
6. Now in a wok, add oil and fry onion paste till it leaves the oil.
7. Put the spice mix in and cook for another minute. Add salt to taste.
8. Now add chicken and cook for 40- 45 minutes or till the chicken cooks thoroughly.
9. Lastly put tomato puree and cook for another 8 minutes.
10. Garnish with fresh coriander leaves.

ENJOY with steamed rice or naan!!!

1 comment:

  1. love the curry leaves flavor in everything, love the dish.