Kerala Chicken Curry with Okra and Microwaved Brown

Rice (Low Fat Meal) www.HealthyLivingIndia.org

Kerala Chicken Curry Recipe Ingredients: Chicken: 650-800gmsGinger and garlic paste: 1 tsp eachOnion: 1 mediumLarge tomatoes: 2 medium pureedCurry leaves: 24Coconut milk: 50 mlSalt: 1 teaspoon

Spices for blending:2 tbsp white poppy seeds

1 tbsp coriander seeds1 ½ tsp cumin seeds½ tsp turmeric1 tsp garam masala1 tsp red chilli powder½ tsp black peppercorns2 tsp fennel seeds

Method:Dry-fry onions in a pressure cooker. Once they’re slightly pink-ish, add the spice paste and

salt and mix.Add the chicken, curry leaves, tomato puree and one cup water. Stir well.After five minutes (from the time that you added the chicken), add the coconut milk.Close the pressure cooker lid, and steam for 6 minutes after the 1st whistle.

Okra or Vendakka Pachadi Recipe Ingredients:Okra: 800gmCashew nuts: 1 tbspn blendedCoconut milk: 100 mlCoriander powder: 1tbspnCumin seeds: 1/2 tspnMustard seeds: 1 tspnRed chilli powder: 1 tspnWhole chillies: 3 slit Curry leaves: 12Onion: 1 medium, dicedTomatoes: 1 cup (diced)Lentils (the small white one) - 4 tspnYoghurt: 1/2 cupSalt - 1 tspn

Method:Heat the cumin and mustard seeds, lentils, chillies, curry leaves and onions.When they start crackling and onions turn golden brown (about 3 minutes), add the tomatoes

and the spicesAfter 5 minutes, simmer and add the cashew paste, coconut milk, yoghurt and 1.5 cups of

water, bring to a boil and simmer for another 5 minutes.Add the okra and cook for another 7 minutes.

Microwave Brown Rice

Ingredients: 1 cup brown rice2 cups water1 deep, microwave-friendly bowl

Method:Wash the brown rice thoroughly and add to the bowl.Add water to the bowl.Bung the bowl into the microwave (uncovered), set the timer to 24 mins.Come back and eat!