Ginger and Curry leaves Chicken bites2016-04-07
- Yield : 250 gms
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Tasty chicken bites – serve it as starters, or simply make a meal out of it.
This Ginger and Curry leaves chicken bites recipe is full of flavours. The use of mild spices and herbs like ginger, curry leaves and fresh green coriander lend it a delectable flavour that will leave you and your guests licking their fingers long after the snack has vanished. Try it and see for yourself.
Remember to spread the ginger and curry leaves over the chicken (Step 2) A shortcut here will change the taste of this dish completely.
The curry tree (Scientific – Murraya koenigii or Bergera koenigii | Hindi – करी पेड़ (pronounced as karee pade), मीठी नीम (sweet neem)| Sinhala – කරපිංචා (spelled as karapincha) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka. Its leaves are used in many dishes in India, Sri Lanka, and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves’, although they are also literally ‘sweet neem leaves’ in most Indian languages (as opposed to ordinary neem leaves which are very bitter. The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking especially in curries, usually fried along with the chopped onion in the first stage of the preparation. Source:Wikipedia
- Boneless Chicken 250 gms cut into bite size pieces
- Bay leaf 1
- Green cardamom 3
- Clove 3
- Cinnamon sticks 1/4"
- Ginger 2 Tbsp grated
- Onions 1 cup finely chopped
- Curry leaf 4 sprigs
- Turmeric 1/4 Tsp
- Red chile powder 1 Tsp
- Garam masala 1/2 Tsp
- Oil 4 Tbsp
- Salt to taste
- Coriander for garnish
Heat most of the oil in a non-stick pan and add bay leaf, cardamom, cloves and cinnamon. After the masalas starts to sizzle, add the chicken and spread it on the pan.
Lower the flame and cover the chicken pieces with grated ginger and a few curry leaves, sprinkle salt. Cover and cook for about 3 minutes.
Open the lid, you will see that chicken has released some water. Turn the chicken around, and cover and cook some more.
In another pan, heat the remaining oil and fry the onion till they get translucent. Open the lid of the pan with chicken and add to it the fried onions with all the oil. Sprinkle turmeric and red chili powder and fry well. Add garam masala, mix and cover the lid again and cook till all the moisture dries up. Add the remaining curry leaves.
By now the chicken will be done 90%. Fry the chicken in masala and keep sprinkling water so that the masalas do not burn. Allow the chicken to cook completely,
Take it out on a serving plate and garnish with ginger Juliane and fresh coriander before you serve.
Serve these tasty chicken bites with onion rings, a slice of lemon and fiery chutney.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.