CURRY LEAF CHICKEN
PREPARATION TIME:
15 mins
COOKING TIME:
9 mins
SERVES:
4
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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INGREDIENTS
1 cup
Curry leaves
500 gm Boneless chicken, cut into 1½" pieces
2 tbsp
Tamarind paste
3 tbsp
Jaggery
2 tbsp
Black pepper, coarsely crushed
1 tsp
Salt
4 tbsp
Oil
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Tip:
A cover holds in the steam to tenderize the food, keep it moist and
shorten cooking time.
64
Samsung-2012-BN.qxd 3/30/2012 3:16 PM Page 64
Содержание Microwave Oven
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