ALSO READ: Eight foods to avoid during pregnancy
It’s my birthday this weekend, so let’s prepare one of my all-time favourites. Curry leaves are the shiny, dark green aromatic leaves of a tree from a citrus fruit family that releases a delicious aroma when fried in hot oil. You can find the leaves mostly in the local vegetable market. I absolutely love the aroma and flavour it gives to the meal!
Honey Glazed Chicken
1 chicken cut into quarters without skin
1 tablespoon garlic ginger paste, turmeric
½ table spoon cayenne pepper
2 tablespoons honey
1 lime juice
½ curry powder
In a blender, put the onion, honey, garlic ginger paste, all the spices, lime juice and salt. Blend to a smooth paste. Pour the mixture on the chicken and mix well. Let it marinate in the fridge for an hour.
Pour 2 tablespoons of vegetable oil in a hot non-stick pan, put in the chicken (reserve the remaining marinade) and pan sear on both sides until brown. Reduce heat and cover the pan and let the chicken steam, till it cooks well. Once cooked, pour the remaining marinade and let it cook with the chicken so that the flavors combine well and the honey caramelise on the chicken. Serve the chicken with tangy potatoes and enjoy the meal.
Spicy Potatoes in curry leaves
1kg of potatoes
1 slices onion
1 stick curry leaves; ½ sliced green pepper
1 teaspoon turmeric, curry powder, cayenne pepper
2 tablespoons thick tamarind
2 teaspoons of oil
In a hot water pot, boil the potatoes until almost cooked at about 90% - you do not want them mashed. In a pan, add the oil and let it heat. Fry onions until golden brown, add in the garlic ginger paste, then the spices. Follow with green pepper, then tomato paste and tamarind.
Add your boiled potatoes to the mixture and sprinkle with salt to taste. Finish off with whole curry leaves and let it cook for about 10 minutes or until the sauce has completely coated the potatoes.
The Eve team wishes Chef Ali a happy birthday