Spicy Curry Leaf Chicken Fry (Kerala style)

Spicy Curry Leaf Chicken Fry (Kerala Style)

This is a dry chicken dish which requires LOTS of CURRY LEAVES!! You can even make it with drumettes/ chicken wings.
Ingredients:

• Chicken- 500 gms (cut into small pieces)

• Red chilli powder- 3-4tsp

• Coriander powder-4 tsp

• Turmeric-1/2 tsp

• Salt-to taste

Boil the chicken in the above ingredients adding a little water. Let the water evaporate. Keep the pieces aside.

Ingredients for the fry:

• Mustard seeds- 1/2 tsp
• Onion- 1 medium (mince)
• Garlic-4-5 cloves (finely chopped)
• Green chillies-3-4nos. slit
• Red chilli powder: 2-3 tsp (depending on your spice level)
• Coriander Powder: 3tsp
• Pepper powder: 1/2 tsp
• Cumin Powder: 1/2 tsp
• Lemon juice-1 tbsp
• Curry leaves-20-25 nos.
• Oil- 1 tbsp
• Salt to taste

Method:

1. Heat the  oil ,add mustard seeds. 
2. When it pops and half the curry leaves, then add the onion,garlic and chillies and fry till translucent.
3. Add all the powders and salt. Mix well.
4. Add the chicken and mix till the masala coats all the pieces. Switch off.
5. Check the salt. 
6. Add the rest of the curry leaves on top (lots), mix.
7. Add lemon juice/tamarind water. Mix, cover and keep.

Serve the Spicy Curry Leaf Chicken hot as an appetizer or with plain rice and dal.

Collard Upkari (a Mangalorean style stir-fry)

Collard Upkari

"Upkari"(or stir-fry) is a very simple vegetarian dish which is a regular in most Mangalorean households. You can make 'upkari' with any vegetable (cabbage,beans,radish, string beans,etc) or with any green leafy vegetable. 'Upkari's' are traditionally made by adding the chopped vegetable/leaves to the tempering along with one or two slit green chillies and cooked till done. At the end, a garnish of freshly grated coconut(Mangalore is a coastal town and has an abundance of coconut trees,and hence the use of coconut in almost every dish) is added which gives it the characteristic flavor.
I've modified the recipe for the collard upkari by adding some chopped onions,some chopped ginger and a pinch of asafoetida(hing) as I like the flavor it adds to the dish.

Ingredients:

• Collard leaves: 1 bunch (chopped)
• Green chilly:1-2(slit length wise)
• Onion-1/2 medium (finely chopped) optional
• Ginger-1/2 inch (cut into long strips) optional
• Coconut: 1tbsp(freshly grated/frozen)
• Salt to taste

For the tempering:

• Oil: 1tsp
• Mustard seeds: 1tsp
• Urad dal: 1tsp
• Asafoetida/hing: a pinch(optional)
• Curry leaves: 3-4 (optional)

Method:

1. Heat the oil in a pan and add the mustard seeds and urad dal.
2. When the mustard starts to pop, add the asafoetida and the curry leaves.
3. Add the chopped ginger,slit green chillies and onions and saute till the onions turn translucent.
4. Add the chopped collard (or any of the other vegetables/green leafy vegetables) and stir-fry for 10mins.
5. Then add a little water, salt to taste and cover and cook till done.
6. Garnish the collard upkari with the coconut scrapings. Serve hot with a dash of lime (goes well with dal and rice).

Note: You can add 1/2 cup of split moong(wash and soak for 15 mins-add at step 5 with the water) or cooked pulses(kabuli channa) to add some protein to the dish.

Q. Which is your favorite recipe with greens?