Rambha Leaves Chicken Curry
Ingredients for Rambha Leaves Chicken Curry:
1. Boneless chicken – ½ kg, cut into square pieces
2. Pepper powder – 2 big spoons
Chilli powder – 1 big spoon
Ginger crushed – ½ small spoon
Garlic crushed – ½ small spoon
Salt – For taste
Kashmiri chilli paste – 1.5 small spoon
Corn flour – 1 small spoon
Lemon juice – 1 small spoon
Garam masala powder – As required
3. Rambha leaves – As needed
4. Coconut oil – As required
5. Cinnamon – 1
Cardamom – 1
6. Onions – 2, finely chopped
Ginger chopped – 2 small spoons
7. Ginger-garlic paste – 1.5 small spoons
8. Turmeric powder – 1/4 small spoon
Coriander powder – 1.5 small spoons
Chilli powder – 1/2 small spoon
Kashmiri chilli paste – 1 small spoon
Garam masala powder – ¼ small spoon
Salt – As required
9. Tomato – 1, chopped fine
10. Black chickpeas cooked – 100 gm
11. Cashews – 10, soaked in ¼ cup milk and grinded
12. Water – 1.5 cups
13. Eggs boiled – 2, split into two halves
14. Fresh cream – 2 big spoons
Curry leaves – 2 stalks
Coriander leaves and cashews fried – To decorate
How to prepare Rambha Leaves Chicken Curry?
1. Marinate chicken using ingredients no: 2.
2. Wrap each chicken piece in a rambha leaf and deep fry in hot oil.
3. Fry each side 3-4 minutes till it turns brown.
4. Heat oil and fry cinnamon and cardamom.
5. Add onions and ginger and sauté the contents.
6. Add ginger-garlic paste and sauté for 1 minute.
7. Add ingredients no: 8 and mix well.
8. Add tomatoes and sauté for 8 minutes.
9. When oil clears, add chickpeas and sauté for one more minute.
10. Add cashew paste and sauté for 3 minutes.
11. Add water and allow to boil.
12. Simmer the flame and boil for 7-8 minutes.
13. Add fried chicken (wrapped in leaves), boiled eggs and allow the contents to thicken.
14. Put off the flame and transfer the contents to a serving plate.
15. Decorate with ingredients no: 14 and serve.
Vanitha Magazine December 1-14, 2017
Read a few more chicken curry/side dish recipes. Here is the page link. Click on the images in the gallery to read.
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