Mutton Parathal, Radish Fish Curry & Potato Chicken Curry) in almost every Indian savoury dishes (Indian Vegetable Curry). Curries for the matter are not complete without the aromatic leaves. And for the first time ever, its something new, I invented and I created (Egg Rasam, Kam Heong Prawns, Curry Leaves Valakai & Tapioca Anchovies) - chicken pieces marinated with curry leaves, curry powder and ginger-garlic-onion paste. Then grilled and served over a bed of salad leaves and cucumber slices.Ingredients
2 pieces ( about 350g) of chicken breast (with bones)
1 tbsp meat curry powder
3 sprigs curry leaves - roughly shredded
1 tsp ginger juice
1 tsp garlic juice
1 tbsp onion juice
Salt for taste
2 tbsp oil
Rub chicken pieces with all the ingredients except oil.
Gently poke with a fork to sip the ingredients inside.
Marinate for at least 4 hours.
Smear a baking pan with oil and place the chicken pieces inside together with the marinated ingredients. .
Bake on a preheated oven (10 mins) at 180C (more of less) for about 50 mins or until chicken is cooked and crispy on the outside.Serve on a bed of lettuce leaves with some slices of cucumber (optional)
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