Curry Leaves Chicken (Karuvepilai Chicken)

Its time to post a non-vegetarian recipe. I love the tantalizing flavor of curry leaves. A bit of this brings out a traditional flavor in everything I cook, especially in non vegetarian dishes. Nothing can beat the freshly seasoned curry leaves on coconut chutney. I used to dislike this during childhood as it was painful to pick them out while eating. With the years going by though, like many of you, I’ve developed a true love to these leaves. Now, given a chance, I’d add them to anything I cook.

This is a dish that I have been waiting to post for a long time.  The first time I tasted this was at a local restaurant in India. It was delicious and ever since I have been drooling over this dish. I messed up the pictures when I made this last time and after a long time I made this again recently. 

Ingredients

• Chicken thighs (boneless) - 2 pounds
• Curry leaves - 1/2 cup
• Onions - 2 medium sized - finely chopped
• Tomatoes - 2 medium sized - finely chopped
• Ginger - 2 inches
• Garlic - 4 cloves
• Turmeric powder - 1/2 tsp
• Chilli powder - 2 tsp
• Corriander powder - 4 tsp
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom - 1
• Fennel seeds - 2 tsp
• Sesame oil - 2 tbsp

Procedure

• Wash and cut the chicken into 2 inch pieces. Marinate the chicken pieces with turmeric powder, 1 tsp chillipowder and salt for atleast 30 mins.
• Make a paste out of ginger, garlic, cinnamon, cloves, cardamom, 1 tsp fennel seeds, curry leaves (save a few for seasoning) and a handful of chopped onions. Add just a little water.
• Heat sesame oil in a large wok (cast iron pans are perfect). Season with the remaining 1 tsp of fennel seeds.
• Add chopped onions, a few curry leaves and fry well until the onions change color.
• Add the ground paste, remaining 1 tsp chilli powder and corriander powder and fry in medium heat for a min.
• Add the tomatoes, mix well, cover and let it cook in low heat for 5 - 8 mins, until the spices and tomatoes are cooked well.
• Add the marinated chicken, mix well and cover it again in medium heat for 10 - 15 mins until the chicken is fully cooked. Add very little water if necessary as the chicken and tomatoes release a lot of moisture.
• After the chicken is fully cooked, increase the heat and let all the liquid evaporate while gently stirring the chicken continuously.
• Turn off the heat after the chicken reaches the correct consistency as you desire.

 Perfect for Sambar and Rasam rice... but nothing can beat this dish with curd rice!

Paruppu Urundai Kulambu (Lentil balls cooked in a spicy gravy)

I'm ready for a warmer weather.  I want to free myself from wearing layer after layers just to place my garbage outside. I'm ready to wear my flipflops and go for a walk in my neighborhood. More than all, I am ready for summer food.  Grilling, Cool Frappuccino, Oberwies Sundaes - I can't wait.

Lately I have been just trying some of my favorite traditional recipes. Last week I sat back in my couch with a bunch of cook books on my lap and went through all of them. I bookmarked several recipes - a lot of them were traditional home made recipes that I have a craving for now and some of them I have not even heard of. My "To Cook" list has grown longer than ever. Paruppu Urundai Kulambu is an authentic tamil recipe made often in our state, but the preparation may differ between households. This is a perfect dish for a weekend lunch accompanied with some traditional side dishes like poriyal or koottu.

For the Paruppu Urundai: 

• Toor Dhal - 3/4 cup
• Chana dal - 1/4 cup
• Red chillies - 2
• Fennel seeds - 1 tsp
• Garlic - 1 small clove (optional)
• Onions - minced - 1 tbsp
• Salt - as needed
• Curry leaves and Corriander leaves - finely chopped  - a hand full.

For the Kulambu:

• Onion - 1 medium sized - finely chopped
• Garlic - 3 cloves - finely chopped
• Curry leaves - a few
• Asafoetida - 2 pinches
• Tomatoes - 2 small - chopped
• Turmeric powder - 1/2 tsp
• Kulambu powder - 2 tsp (You can substitute this with 2 tsp sambar powder or 1 tsp chilli powder and 2 tsp corriander powder)
• Tamarind Water - 2 cups (or 1 tbsp tamarind paste mixed with 2 cups of water)
• Shredded Coconut - 1/2 cup
• Fennel Seeds - 2 tsp
• Mustard seeds - 2 tsp
• Corriander leaves - to garnish

Procedure:

• Soak the dals for 2 hrs. Grind the dals with fennel seeds, garlic, red chillies and salt. Do not add water. Mix the dal paste with Onions, curry leaves and corriander leaves.
• Make equal sized balls of the paste and set aside.
• Meanwhile, steam the balls (I use idli steamer - just place the balls on the idli plates and steam for 5 mins).
• Grind the coconut and 1 tsp fennel seeds to a fine paste. Set aside.
• Heat oil in a wide and deep pan. Season with mustard seeds, 1 tsp fennel seeds and asafoetida.
• Add the onions, garlic and curry leaves and fry for a few mins until the onions start changing color.
• Add chopped tomatoes, the spice powders and salt. Fry well in medium heat until the tomatoes are fully cooked.
• Add the tamarind water and bring it to boil. Cover and let it cook for 10 mins in medium heat.
• Add the coconut paste and let it boil. Now gently add the steamed balls into the gravy. Let them cook in low heat for 10 mins.
• Garnish with corriander leaves and let it sit for half an hour before serving.