CURRY LEAF CHICKEN
PREPARATION TIME: 15 mins | COOKING TIME: 9 mins | SERVES: 4 |
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INGREDIENTS | 3 tbsp | Jaggery (gur) | |
1 cup | Curry leaves | 2 tbsp | Black pepper, coarsely crushed |
500 gm | Boneless chicken, cut into | 1 tsp | Salt |
| 1½” pieces | 4 tbsp | Oil |
2 tbsp | Tamarind paste |
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METHOD
Marinate chicken with half the black pepper and 1tbsp oil. Pour the remaining oil in a bowl. Add the curry leaves. Microwave for 3 minutes until crisp. Remove. Transfer chicken to a bowl. Make a thick paste of jaggery and tamarind with a little warm water. Pour on the chicken. Microwave, covered, on HIGH for 6 minutes. Remove. Season with salt, add the remaining crushed black pepper and the curry leaves. Toss and serve.
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