I started enjoying mint and coriander flavor with chicken and wanted to try out something new and different. While searching I found this recipe interesting and tried it with a little customization. So feel free to experiment with what you like or don’t like and share how it turned out.
This is a superb combo with Coconut Rice or any variety rice. This definitely would turn out well for parties due to the different flavor than regular chicken curries. I added coconut milk to give it that extra richness. You can add fresh ground coconut or frozen coconut.
|Bay Leaves||2 nos|
|Big Onion||1 no (Medium)|
|Ginger Garlic Paste||2 tbsp|
|Coriander powder||1 tbsp|
|Red Chili Powder||1 tbsp|
|Cumin Powder||1/2 tbsp|
|Coconut Milk||1 cup|
|Fennel Seed||1 tsp|
|Poppy Seed||1 tsp|
|Mint Leaves||1/2 cup|
|Coriander Leaves||8 stands|
|Green Chili||3 nos|
Cut chicken into bite size pieces. Chop Onion. Separate Mint leaves and chop Coriander Leaves. Grind the items in “To Grind” section to smooth paste.
In a pan heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom.
Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and water -1 cup.Add Chicken, turmeric and fry it for 3-5 min. Add the gound paste, coriander powder, cumin powder, red chili powder, salt and 1 cup of water.
Cook until the chicken is cooked. Add coconut milk and boil it for 5-10 more minutes.
- Add fresh ginger garlic paste for nice aroma.