A few friends who are die-hard meat lovers were asking me to post more chicken recipe’s. We went grocery shopping last eve and I saw fresh bunches of heavenly fragrant mint leaves and my mind was set to prepare some chicken curry with them. We were also having a few friends over so it was perfect for the occasion.
Since I was short of time, I decided to make this a little liquidy so that it would serve as a perfect combination for some steamed rice & I do not have to prepare any extra dishes. You can change the consistency of the curry as you wish to suit its accompaniment. A little thicker for Indian breads or you can make it dry if you want it as a side or a starter.
This would take you maybe 5 mins longer than the usual curry’s as you need to make a fine paste out of green chilli’s, ginger, garlic, onions, mint & cilantro. The aroma of this curry is just so soothing and inviting.
Ingredients: (Serves 4) Preparation Time: 30 mins (excludes time for marination)
Chicken – 1 kg, skin off & cut into medium-sized pieces
Onions – 3 large, 2 finely chopped and one diced
Ginger – 1 inch piece, finely chopped
Garlic – 4 cloves, finely chopped
Green chilli’s – 5, 3 chopped, 2 slit
Cilantro/coriander leaves – about 8 sprigs
Mint leaves – 30 medium-sized leaves
Star anise – 1 whole
Garam masala powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Fennel seeds powder – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Lemon juice – 1 tbsp
Yogurt – 2 tbsp
Cooking oil – 3 tbsp
Salt to taste
Wash and marinate the chicken with 1 tbsp of Yogurt, a pinch of turmeric powder, salt, the lemon juice. Mix well and keep aside for at least 20 mins.
While the chicken is getting marinated you can chop the veggies and prepare the mint & coriander paste. Add 2 of the finely chopped onions, ginger, garlic, mint, coriander into a mixer jar & grind it into a smooth paste. You do not need to add any water.
Now heat the oil in a big deep bottom pot. Set the heat to medium. I used a big deep bottom pot since I was preparing a lot of curry along with the chicken. When the oil is hot add the star anise, fry it for a minute. Next add the diced onions & Add some salt to fasten the onion frying process. Fry till they turn translucent.
Now add the freshly ground paste & sauté the paste. Lower the heat if required. Fry till the onions & the paste start to let out the oil. You will see the mixture beginning to shine when it begin to shine from the oil.
Now add the different powders (turmeric, fennel, red chilli, coriander, cumin, garam masala) one by one. Fry them for well, at least for about 5 minutes. Lower the heat if you think the powders/onions may burn.
Now add the marinated chicken along with any marinade if present & mix well & let the chicken fry for 2-3 minutes.
Add water based on the required consistency of the curry. I added about 600 ml of water as I wanted a good amount of curry to go with rice. Add 1 tbsp of yogurt & mix well. Add the 2 slit green chilli’s to the curry. Add salt to taste, mix well & let the chicken cook & absorb the flavours. Close with a lid & lower the heat and cook for about 10-12 minutes or till the chicken is cooked.
Note: If you do not need curry & want a dry chicken dish then just lower the heat, add salt to taste and close the vessel with a lid & let it cook.
Garnishing with chopped coriander leaves if required.
Based on the consistency of the curry you prepared serve it accordingly with steamed rice/Indian breads.
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