Mint Coriander Chicken Curry / Pudhina Kothamali Chicken

Mint Coriander Chicken Curry / Pudina Kothamalli Chicken

Recipe Details

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Ingredients

Main Ingredients

• Chicken – 1 lb, cut into medium pieces
• Oil – 4 tbsp
• Mustard seeds – 1/4 tsp
• Onion – 1 large, chopped
• Turmeric powder – 1 tsp
• Ginger-garlic paste – 1 1/2 tsp
• Tomato – 1, chopped
• Garam masala – 1/2 tsp
• Chicken masala powder – 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt – to taste
• Water – 1 cup

To Grind

• Mint leaves – 1 cup
• Coriander leaves – 1 cup
• Green chilies – 6

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Preparation

1. Separate the mint and coriander leaves from any thick stems and rinse them well.
2. Grind the mint leaves, coriander leaves, and green chilies into a smooth paste, adding only a little water if needed.
3. Cut the chicken into medium-sized pieces, clean as needed, and pat dry.
4. Chop the onion and tomato.

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Cooking Instructions

1. Heat the oil in a heavy-bottomed or non-stick pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the chopped onion and turmeric powder.
4. Sauté until the onion becomes soft and golden brown.
5. Add the ginger-garlic paste and cook until the raw aroma disappears.
6. Add the chopped tomato and cook until soft and pulpy.
7. Add the ground mint-coriander-chili paste.
8. Cook for about 2–3 minutes, stirring frequently, until the raw aroma of the herbs mellows slightly.
9. Add the chicken, garam masala, chicken masala powder, red chili powder, coriander powder, and salt.
10. Mix well and sauté for about 2 minutes so the chicken is coated with the masala.
11. Pour in 1 cup water and mix well.
12. Cover the pan and cook over medium-low heat, stirring occasionally, until the chicken is fully cooked and tender.
13. Uncover toward the end and simmer until the gravy reaches your preferred consistency.
14. Taste and adjust the salt if needed, then remove from the heat.

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Tips

Bone-In Chicken: Bone-in chicken can be used for a deeper flavor, as suggested in the original recipe.

Fresh Herbs: Fresh mint and coriander are the main flavor of this curry, so use good-quality leaves and avoid overcooking the ground paste for too long.

Spice Level: The recipe uses 6 green chilies along with red chili powder, so it can be quite spicy. Reduce the chilies according to your preference.

Gravy Consistency: Simmer uncovered toward the end for a thicker gravy, or leave a little more liquid if serving it with rice.

Chicken: Cook until the chicken is fully cooked and tender rather than relying only on a fixed cooking time.

Serving Suggestion

Serve Mint Coriander Chicken Curry hot with steamed white rice, chapati, roti, dosa, or parotta.

Recipe Source: From one of my friends.