This Chicken Curry tastes refreshing & absolutely delicious with fresh mint leaves. I use mint very often especially in curries & biryanis as I love its fresh flavor.. it truly uplifts the senses. Giselle Fernandes, had requested me to post a chicken curry so I thought of posting this divine Fresh Mint Chicken Curry .. I hope you enjoy this one! J
I remember the times when I had a little kitchen garden.. the lovely bushes of mint was always the star of the vegetable section. Now, I have some mint in my garden which I use for tea & salads… it has still to grow so that I can use it lavishly.
If you have a bunch or quite a few mint leaves & do not know what to do with it.. just go ahead & add it to your curry & check out the difference! You will be amazed at the wonderful aromatic flavor it imparts to the gravy. My home was filled with the heavenly aroma of mint when I made this curry & my family just loved it!! This lovely minty curry is so finger licking good that you must treat yourself & the ones you love with this yummy green treat!!
So here’s wishing you all “A Very Happy & Prosperous New Year” filled with good health, fun & laughter.. Think Green & Save the Environment.. Enjoy! J
3 Chicken Breasts (boneless or with bone)
½ bunch fresh Mint with tender stalks(Pudina)
¼ bunch fresh Coriander with tender stalks
3 med. Onions (peeled & sliced)
3 tbsps. Coriander pwd. or seeds
3 tbsps. fresh Garlic paste
2 tbsps. fresh Ginger paste
3 fresh Green Chillies (or as per taste)
¼ tsp. Turmeric pwd.
½ tsp. Cumin pwd.
2 Green Cardamom
½ tsp. fresh Garam Masala pwd.
1 tsp. fresh Tamarind paste
1 tsp. fresh Tomato puree
4 tbsps. Vegetable Oil
A pinch of Sugar
Salt to taste
Water as required
Cut the chicken breasts into desired pieces, wash & drain completely.
Heat oil in a deep pan/handi/dekchi on med. heat.
Saute the sliced onions till soft & lightly brown. Drain the fried onions using a slotted spoon & keep aside.
In a masala grinder/blender, grind together fresh mint, coriander, fried onions, coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste.
Apply this masala paste to the chicken pieces along with a little salt & marinate for about ½ an hour.
Rinse the grinder & reserve the masala liquid for further use.
Heat the same pan in which the onions were fried till hot.
Reduce heat & add the marinated chicken & saute till rawness disappears & you get a good aroma.
Then add in the tomato puree, tamarind paste, a pinch of sugar & saute for about 2 mins. Add the reserved masala liquid & sufficient water depending on the desired curry/gravy consistency.
Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins.
Switch off heat & let the curry rest for awhile for the flavors to meld.
Garnish the fresh mint chicken curry with freshly chopped mint & coriander.
Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of your choice.
Tips & Variations :
To retain the fresh green color of the curry do not use curds/dahi/yoghurt & red chilli powder.
Do not also use too much tomato puree.
If you like the curry very spicy then increase the green chillies or retain the seeds.