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Curry and chutney combo

Palak murg curry and tomato chutney can be made in a jiffy

PHOTO: T. SINGARAVELOU

FOR A LIGHT MEAL Palak murg curry

Palak murg curry is easy on the stomach since it has practically no spices.

Serve it with basmati rice and tomato chutney. The chutney can be refrigerated for a few days.

Palak murg

Serves 6

Preparation time 30 minutes

Ingredients

Chicken: 1 kg
Onion: 2, ground to a fine paste
Ginger-garlic paste
Spinach: 2 big bundles, cut fine
Green chillies: 4, cut fine
Ghee: 3 tbsp
Milk: half cup
Garam masala: half tsp
Chilli powder:— half tsp
Tomato: 2, cut fine
Cream: half cup
Salt to taste
Method: Grind onions and garlic-ginger to a fine paste. Grind spinach and tomatoes to a thick paste. In a deep frying pan, heat ghee and fry onion paste.

Sprinkle some milk and fry till ghee separates. Add chicken, garam masala, salt and chilli powder and fry till the mixture turns golden. Cover the pan.

Cook till the chicken is ready; the ghee should separate. Add tomato and spinach paste and bring to a boil. Add cream and serve hot with basmati rice or parathas and tomato chutney.

Tomato chutney

Serves 6

Preparation time 30 minutes

Ingredients

Tomato: 6, big, blanched and cut fine
Cashewnut: 8, grind to a fine paste*
Thick tamarind pulp: 2 tbsp
Jaggery: 2 small pieces
Green chillies: 4, grind to a fine paste*
Garam masala: 1 pinch
Cumin seeds: half tsp
Salt to taste
* Grind together

Method: In a deep frying pan, heat tamarind pulp and add tomatoes, jaggery, garam masala, cumin seed, salt and cashewnut paste. Cook till the mixture is thick. Serve cold with palak murg and basmati rice.

KETHARI SRIVANJIAM

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