Its a very nice sunny day here in Dubai.
The picture shown is curry leaves which is commonly used in some asian countries like srilanka and india as flavour enhancer in almost all the dishes.They are not just a flavour enhancer but also have a great deal of health benefit in consuming these leaves. Lets talk about the health benefits on my next post but today i would like to share with all those who are reading on how to save these leaves for a few days.
This is a tried and tested method. to save curry leaves for about maximum two weeks all you’ve got to do is as you bring the leaves from the market separate the leaves from the stem and put then in a plastic box with the stems as the stems also do have a great flavour. Do make sure you never let a drop of water get on to the leaves before you store. once your done with filling your box just put it in the shelf of your fridge and take when needed they store very well for two weeks.
Hope you found my post helpful.
Await more on the health benefits of curry leaves and many recipes which these leaves can be used on.
Onion 1 big
Curry leaves half an hand full
Green chillies 2 nos
Tomato 1 big
Ginger garlic paste 1 tsp each
Cinnamon 1 medium size stick
Cardamon 1,clove 3
Curry powder 2 tsp
Corriander powder 2 tsp
turmeric powder 1/4 tsp
Chillie powder 1 1/2 tsp
Oil 3 tsp
Thick coconut milk powder 1/2 a cup
Corriander leaves a few
salt to taste
Wash chicken and drain water,add all the powdered spices to the chicken and leave aside. Chop onions,green chillies and tomato and leave aside. heat the oil in a pan and add the onions and curry leaves, temper till it’s lightly golden brown and add green chillies,cinnamon,clove,cardamon and mix. Add ginger garlic paste in a minute with the tomatoes and give it a slight stir add the chicken mixture quickly to the pan and leave it closed for a couple of minutes then fill the bowl that you mixed the chicken and spices on with 3 cups of water and pour over the chicken give it a slight stir and leave it closed till the chicken is done. When the chicken is cooked well pour the coconut milk and stir, let it boil for a minute and take off heat pour it on a bowl and garnish with corriander leaves serve with rice, Rotti or bread.