Don't ask me how the recipe got it name. I do not know. I am sorry if people from Madras says that they have never encounter such a dish in Madras before. Perhaps because it uses many curry leaves, therefore it is called as such. It is a passed down from my husband's aunty who is a great caterer in Sg Petani, Mak Nun. She made it for one of the wedding ceremony, I like it and asked her to teach me how to cook this. It's pretty simple and can be considered as a fast cooking meal - provided that you have all the ingredients ready, like I always did.
1/2 Chicken - cut into 8, washed and marinate with salt and turmeric powder
2 large onions - diced finely (using a blender is not adviceable as it will result with a too watery dish)
4 tbs chilli paste
1 handful of curry leaves
Salt to taste
It does not require too many ingredients. All are almost readily available in most kitchen except for the curry leaves as not many people have a stock of curry leaves at home.
- Fry the chicken till half cooked. Remove from the heat and put aside.
- Remove some of the oil used for frying as you do not want a very oily dish. Just enough for cooking of about 2 table spoon.
- Saute diced onion till tender.
- Add the chilli paste. Add about 1/2 cup of water to help the chilli to be cooked. Cook till the chilli is well cooked. As I always have my chilli paste pre-cooked in long hours during weekend, I need not wait for long at this stage.
- As the chilli paste thickened, add the tamarind juice.
- Add the half cooked chicken and curry leaves. Add another 1/2 cup of water and simmer till the chicken is well cooked and the gravy is thick.
Delicious to be eaten with hot rice or with bread. Bon Appetite!!!