Best Curry Leaf Popcorn Recipes

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CURRY LEAF POPCORN



Curry leaf popcorn image

Rustle up this healthy curry leaf popcorn the next time you have a snack attack. The recipe uses our curried chickpeas recipe, which you could make ahead

Provided by Sophie Godwin - Cookery writer

Categories     Snack

Time 4m

Number Of Ingredients 5

80g curried chickpeas (see recipe below)
handful of lightly salted popcorn
a few curry leaves
1 tsp curry powder
½ tsp rapeseed oil

Steps:

  • Mix the curried chickpeas (see recipe here) with the popcorn, curry leaves and curry powder. Fry the mixture in the rapeseed oil, cool slightly and dig in.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

CURRY LEAF POPCORN CHICKEN



Curry Leaf Popcorn Chicken image

Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018. My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me.

Provided by Food.com

Categories     Chicken

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 20

seeds from 4 green cardamom pods
2 teaspoons coriander seeds
2 teaspoons cumin seeds
12 black peppercorns
2 cups buttermilk
2 -3 serrano chilies, seeded, if desired
6 scallions (white and green parts)
30 curry leaves, preferably fresh
4 garlic cloves, peeled
1 1/2 teaspoons cayenne pepper
one 1 inch piece fresh ginger, peeled and chopped
1/4 cup fresh lime juice
1 tablespoon and 1 tsp fine sea salt
2 lbs boneless skinless chicken breasts
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 cups neutral-tasting oil
4 Thai green chili, seeded, if desired
spiced maple-vinegar syrup, Hot Green Chutney, your favorite hot sauce to serve

Steps:

  • Heat a small, dry skillet over medium-high heat. Add the cardamom, coriander, cumin seeds, and the peppercorns, and toast for 30 to 45 seconds, swirling the mixture occasionally until the seeds release their aroma and start to brown. Divide the toasted spice mixture in half. Transfer one half of this mixture to a spice grinder and pulse to a fine powder. (You can prepare the spices up to 1 week in advance and store in an airtight container in a cool, dark place.).
  • In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 15 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt. Pulse until completely smooth and transfer to a large resealable plastic bag. Pat the chicken breasts dry with paper towels. Trim excess fat from the chicken, and cut the flesh into 1 in [2.5 cm] cubes. Add to the marinade. Seal the bag and shake to coat evenly. Refrigerate for 4 hours.
  • Meanwhile, prepare the dredging mixture. In a large resealable plastic bag, combine the remaining half of the ground spice mixture with the flour, baking powder, baking soda, remaining ½ tsp cayenne, and remaining 1 tsp salt, shaking vigorously to blend. Finely chop 10 of the remaining curry leaves and add them to the dredging mixture. Seal the bag and shake again to mix well.
  • Once the chicken has marinated, use tongs to lift out half the chicken pieces, shaking off the excess batter, and transfer to the bag with the dredging mixture. Seal the bag and shake to coat evenly. Transfer the chicken pieces to a wire rack. Repeat with the remaining chicken.
  • In a medium Dutch oven, heat the oil over medium-high heat to 350°F [180°C]. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon or a spider, transfer the chicken to paper towels to drain.
  • After the chicken is cooked, prepare the garnish: Cut the Thai chiles in half lengthwise. In the hot oil left in the pot, deep-fry the chiles and remaining 5 curry leaves until crispy, 30 to 40 seconds. Drain on paper towels.
  • Put the chicken on a serving plate, garnish with the chiles and fried curry leaves, and serve hot with the maple-vinegar sauce or hot sauce.
  • the approach:.
  • Whenever I make popcorn chicken or fry larger serving pieces, I flavor the dish in stages. The whole spices are toasted to activate their oils. These are then blended into buttermilk to create a savory marinade. More seasoning is then added to the flour in the dredging mixture, and finally, the hot little nuggets of chicken are topped with crunchy fried curry leaves and chile peppers. While we often eat this with a hot sauce or ranch dressing, the very best accompaniment is the maple-vinegar syrup or green chutney.

Nutrition Facts : Calories 2007.2, Fat 171.7, SaturatedFat 23.3, Cholesterol 150.2, Sodium 2383.9, Carbohydrate 59.5, Fiber 3.3, Sugar 7.1, Protein 59.8

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