FOOD There are many health benefits of curry leaves
Curry leaf is widely used in the southern and coastal India. It has a strong presence in our cultural heritage, including food and health.
It is often recommended for stomach disorders, as well as to relieve nausea and heart burn.
The leaf stimulates the digestive process by improving the quality of digestive enzymes and helps in breaking down food easily. A rich source of vitamin A, calcium and folic acid, the leaf can prevent early development of cataract. Being a good source of folic acid, it helps in the absorption of iron in the body, while the calcium content prevents osteoporosis later in life. It also helps reduce fat and bad cholesterol from the body. Its extract soothes irritation caused by insect bites. The B-Carotene present in curry leaves improve the general immunity.
FLAT RICE CRUSTED CURRY LEAF CHICKEN WITH PINEAPPLE HONEY DIP
• 500 gm boneless chicken (sliced thin and flattened – 2 inch square strips)
• 1/2 teaspoon garlic paste
• 75 gm fresh curry leaves
• 2 tablespoon clarified butter or ghee
• 2 tablespoons lemon Juice
• 15 gm green chilli paste
• Salt (to taste)
• Crushed black pepper (to taste)
• 150 gm flattened or beaten rice
• Oil for frying
Method: Wash, rinse and pat dry the curry leaves. Heat the ghee in a pan, add and sauté the curry leaves till crisp. Take off the flame, transfer to a paper towel, cool them and then crush them coarsely.
Prepare a marinade with half of the crushed curry leaves, lemon juice, salt, pepper, chilli and garlic pastes. Marinate the cleaned chicken cubes with the prepared marinade and refrigerate for 15-20 minutes.
In a pan, heat oil. Dab the chicken pieces on the flattened rice to evenly coat on both sides. Then fry the flattened rice crusted chicken pieces on medium heat. Finally sprinkle the remaining crushed curry leaves and crushed pepper on the fried chicken pieces
PINEAPPLE HONEY DIP
200 gm peeled pineapple (cut into small dices)
50 gm shallots (chopped)
20 gm fresh red chillies
1 teaspoon oil
4 tablespoons pineapple juice
1 tablespoon vinegar
Salt (to taste)
Crushed black pepper (to taste)
2 tablespoons honey
Method: Heat oil in a pan. Add the chopped shallots and fry till light golden in colour. Then add the diced pineapple and sauté till it gets slightly caramelised. Add the rest of the ingredients and cook on gentle heat for 5-7 minutes. Transfer to a serving bowl and let it cool.
Executive Chef, Taj Coromandel