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CURRY LEAF CHICKEN
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.
PREPARATION TIME: 15 mins COOKING TIME: 9 mins SERVES: 4
INGREDIENTS
1 cup Curry leaves
500 gm Boneless chicken, cut into
1½” pieces
2 tbsp Tamarind paste
3 tbsp Jaggery (
gur
)
2 tbsp Black pepper, coarsely crushed
1 tsp Salt
4 tbsp Oil
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