Looking for Indian recipe with chicken and lots of curry leaves
- Liana Krissoff Jul 23, 2007 05:42 AM
I have a lot of fresh curry leaves I'd like to use soon. I remember having some great chicken dishes that featured them nicely, but can't seem to find any good-looking (and "authentic") recipes online or in my cookbooks. Can you recommend one?
I'm actually planning on using some up tonight - making yogurt marinated chicken - broiled, and then a rice dish (pulao?) that uses 8-10 curry leaves -incredibly tasty. I'll post the recipe if it sounds interesting to you. Also, I freeze my curry leaves and then use them as needed with no problem.
re: Liana Krissoff
Yogurt Marinated Chicken Kabobs (paraphrased from Mangoes & Curry Leaves):
1 lb boneless, skinless chicken breasts (I use 1/2 boneless thighs, half breasts)
1 T minced garlic or garlic minced to a paste
1/4 cup finely chopped garlic chives, regular chives or scallions
1 1/4 tsp salt
1/2 tsp. freshly ground black pepper
2 T vegetable oil
1/2 cup cup plain yogurt (I use Fage)
1 - 2 limes or lemons, cut into wedges
Cut chicken into 1 inch chunks and put into wide shallow bowl.
Mix garlic, greens, salt, pepper and oil into the yogurt.
Add to chicken and stirl, cover and marinate for 1-2 hours - turn over once.
I broil the meat under my gas broiler (below the oven) - I cover the broiler pan with foil, oil lightly, and broil 12 - 15 minutes, turning once, until cooked through. You are supposed to do them on skewers, but I don't bother - just put the pieces "loose" on the foil and turn with tongs. I mound the chicken on a platter and serve with the lemon/lime wedges.
Let me know if you'd like the pulao recipe - it has some rather esoteric ingredients ....
re: Liana Krissoff
Quick Tamarind Pulao with Curry Leaves (paraphrased from Mangoes and Curry Leaves):
[Note that you need precooked rice, chilled or at room temp.]
2 scant T tamarind pulp
1/4 cup hot water
1 T urad dal [optional]
3 T vegetable oil or raw sesame oil
1 tsp black mustard seeds
2 pinches asafoetida powder
4 dried red chiles, stemmed and crumbled
2 green cayenne chiles or 3 jalapenos, coarsely chopped
1/4 tsp tumeric
8-10 fresh curry leaves
4 cups cooked rice (I use basmati)
1 tsp salt
1/4 cup cilantro or 2 T dry-roasted cashews, for garnish.
Put cut up tamarind pul in bol with hot water, mash with fork, soak for several minutes. Wash and draid urad dal.
Mash and squeeze tamarind pulp, then strain over bowl, pressing w/ the back of a spoon to get out as much as possible. Set liquid aside - ditch the rest.
Put a wok (I use a large stainless steel skillet) over medium high heat, add oil, when hot add mustard seeds, cover until seeds sputter - 10 -15 seconds, add drained urad dal, assfoetida and crumbled dried chiles. Lower heat to medium and stir fry for a minute.
Add green chiles, tumeric, stirfry about 2 minutes, add curry leaves and stir. Add rice, crumble to break up lumps. Add salt, raise heat to high, stirfry a couple of minutes, until rice is softened, then add tamarind liquid. Stir fry a couple of minutes more, tossing. Serve in shallow bowl and top with condiment(s).
Does your electric stove have a broiler at the top of the oven? I'm not sure about the baking - the broiler gets it nice and browned, and cooks it quickly so the chicken stays very tender. I actually made both of the recipes for dinner last night, along with a delicious edamame dish from the same cookbook - onions, tomatoes, tumeric etc.
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Thank you for all the wonderful sounding recipes! My husband and I love food with these flavors!