Fresh Mint Chicken Curry

1

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
Ingredients :
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
Method :
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.

Share this post

About the Author

1 Comment

Leave A Reply