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.

Low calorie Creamy Palak Paneer

Creamy Palak Paneer (low-cal version)

Here's a low-fat version of Creamy Palak Paneer:
Ingredients:

• Palak: 4 big cups or 250 gms
• Tomatoes: 2 big
• Garlic: 4nos.
• Ginger: 1"piece
• Green chilies: 2-3 (or according to taste)
• Paneer: 250gms (cut into cubes)
• Skim milk: 1 1/2 cups
• Whole wheat flour: 1 tbsp
• Cumin seeds: 1tsp
• Hing(asafoetida): a pinch
• Bay leaf: 1
• Turmeric powder: 1/2tsp (or 1 tsp curry powder)
• Coriander powder: 2tsp
• Red chili powder: 1-2 tsp
• Garam masala: 1/2 tsp
• Salt: to taste
• Oil: 3tsp

Method:

1. Puree the tomato along with the garlic and ginger.
2. Bring some water to boil and then blanch the palak leaves for 3-5 minutes. Take out the leaves and puree when cool.
3. Heat the oil in a saucepan, add the bay leaf and cumin seeds, when they start to brown add the hing.
4. Then add the tomato puree, garam masala, coriander powder, red chili powder, turmeric/curry powder and stir fry till you see the oil separating out.
5. Then add the palak puree and mix well.
6. Cover and cook for 10 minutes stirring in between.Add salt to taste.
7. Mix the wheat flour in the milk and add to the saucepan. Mix well and then cover and cook for about 5mins.
8. Add the paneer pieces and mix. Cover and cook for another 5-6 minutes while stirring gently in between.

Serve the creamy palak paneer with phulkas or plain rice and dal.

Note: You can further reduce the fat content of the dish by making your own paneer from low-fat or skimmed milk. Tofu can be used as a substitute for paneer for those who want a vegan recipe and it tastes equally good!