Lemon Curry Leaf Rice (Elumichai Sadam) with Chettinad Mild Chicken Fry

Name: Lemon Curry Leaf Rice (Elumichai Sadam) with Chettinad Mild Chicken Fry
Prep time: 15 min
Cook time: 25 min
Ingredients: 200 g Cooked Basmati Rice; 1 tbsp Ghee; 0.5 tsp Mustard seeds; 1 tsp Chana dal; 5 Fresh Curry leaves; 1 tbsp Lemon juice; 0.25 tsp Turmeric powder; Salt to taste; 200 g Chicken breast, finely diced; 1 tbsp Coconut oil; 0.5 tsp Ginger-Garlic paste; 0.25 tsp Turmeric powder; 1 tsp Coriander powder; 2 tbsp Coconut milk; Salt to taste

⏱️ 15m Prep🔥 25m Cook

Primary Dish

Lemon Curry Leaf Rice (Elumichai Sadam)

Ingredients

• 200 g Cooked Basmati Rice
• 1 tbsp Ghee
• 0.5 tsp Mustard seeds
• 1 tsp Chana dal
• 5 Fresh Curry leaves
• 1 tbsp Lemon juice
• 0.25 tsp Turmeric powder
• Salt to taste

Cooking Steps

Heat ghee in a pan, add mustard seeds and chana dal.

Add curry leaves and turmeric powder.

Toss in cooked rice and lemon juice.

Mix gently and season with salt.

The Perfect Pairing

Chettinad Mild Chicken Fry

Ingredients

• 200 g Chicken breast, finely diced
• 1 tbsp Coconut oil
• 0.5 tsp Ginger-Garlic paste
• 0.25 tsp Turmeric powder
• 1 tsp Coriander powder
• 2 tbsp Coconut milk
• Salt to taste

Cooking Steps

Sauté ginger-garlic paste in oil.

Add diced chicken and turmeric, cook until opaque.

Add coriander powder and salt; cook for 5 minutes.

Stir in coconut milk and reduce until chicken is coated and dry.