The leaves of the curry tree are used in many Indian dishes. The “sweet neem leaves” are often used in curries, as they (the leaves) are highly valued as a seasoning in southern and west-coast Indian cooking, as well as Sri Lankan cooking .
The leaves when used in curry dishes are add with the chopped onion in the first stage of the preparation of the curry dish.
The tree can be home-raised as a potted plant as it is easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. In this image is a potted Curry tree in the yard of an Australian gardener.
Our featured dish is – Curried Chicken With Dried Cherries – and here is what you will need, and no you will not need to hunt down some curry leaves. Unless you have a tree and want to add some leaves to the dish we are featuring.
3/4 pound skinless, boneless chicken thighs, cut into 1-inch chunks
1 small red or purple onion, thinly sliced
2 ribs celery, sliced
1/2 cup fresh water or chicken broth
1/3 cup chopped dried cherries
1 1/2 teaspoons curry powder
1/2 to 1 teaspoon Himalayan Salt (optional)
1/2 teaspoon black pepper
1/3 cup heavy cream
2 tablespoons flour
In a large ceramic coated skillet or cast iron skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken and cook, stir occasionally until meat is oblique colored and just cooked through, about 5 minutes. Transfer the chicken to a plate, and set aside.
To the same pan add the 1 teaspoon of avocado oil and heat over medium-high heat. Add the onion and sliced celery and cook, stirring for 3 minutes.
Next add the cherries and 1/2 cup water and bring to a light boil. Next stir in the curry powder, salt and pepper.
Next, pour in the cream and mix in. You can also use coconut milk, which is used in traditional Indian dishes. When making this dish, we didn’t have any coconut milk, but we did have some heavy cream.
Next add the cooked chicken along with any juices and mix in.
Serve over rice, couscous or eat as is.
What Others Are Reading: