Curry leaf chicken – Samsung Microwave Oven User Manual
Page 69
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CURRY LEAF CHICKEN
METHOD
Marinate chicken with half the black pepper and 1tbsp oil. Pour the remaining oil in a bowl. Add the curry
leaves. Microwave for 3 minutes until crisp. Remove. Transfer chicken to a bowl. Make a thick paste of
jaggery and tamarind with a little warm water. Pour on the chicken. Microwave, covered, on HIGH for 6
minutes. Remove. Season with salt, add the remaining crushed black pepper and the curry leaves. Toss
and serve.
PREPARATION TIME:
15 mins
COOKING TIME:
9 mins
SERVES:
4
INGREDIENTS
1 cup
Curry leaves
500 gm Boneless chicken, cut into
1½” pieces
2 tbsp
Tamarind paste
3 tbsp
Jaggery (
gur
)
2 tbsp
Black pepper, coarsely crushed
1 tsp
Salt
4 tbsp
Oil
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