Monday, 2 December 2013

Curry Leaf Chicken

Got this recipe from Sananda magazine. It's a very light preparation - without onion or ginger.
Flavours of curry leaves and curd are enough to make the dish palatable.

Chicken: 500gm
Curry leaves: 2 cups
Curd: 200gm
Garlic paste: 1 tsp
Freshly crushed pepper: 2 tbsp
Refined oil: 4 tbsp
Slitted green chilli: 2-3
Sugar: 1 tsp
Salt to taste

Clean and cut chicken into small cubes
Marinate with 1 tbsp pepper, whisked curd and 1 tbsp oil
Refrigerate for an hour
Heat remaining oil in a pan and fry curry leaves and remove before they change color
Then fry garlic paste before it turns golden brown
Add marinated chicken
Add chilli, remaining pepper, salt and sugar
Cook till chicken becomes tender
Add fried curry leaves and cover with a lid
Serve hot


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