Thursday, 3 November 2016

Mint Chicken Curry

·        Chicken pieces with bone(medium) -500 grams
·        Potato (peeled and cut in to halves)-3 nos.
·        Onion, ginger and garlic paste together (2 big onion,1"ginger and 1 garlic)
·        Fresh coriander leaves (finely chopped)-1 handful
·        Fresh mint leaves(roughly chopped)-3/4cup or 2 hand full
·        Homemade spice-11/2 tsp.
(Process: Take 1 tsp of coriander seed,1 tsp. of cumin seeds,1 bay leaf,2-3 green cardamoms,1"cinnamon stick,4-5 cloves. Dry roast altogether in a pan till it become light brown. Cool it at room temperature and then blend it.)
·        Turmeric powder -1/2 tsp.
·        Kashmiri red chili powder -1/2 tsp.
·        Salt to taste
·        Sugar 1 tsp.
·        Curd -3 tbsp.
·        Oil (white/mustard oil)-2-3 tbsp.

·        Take a Kadai, heat the oil. Fry potatoes lightly, remove from heat and keep aside.
·        In the remaining oil put onion -garlic -ginger paste and cook till it become little fried and changed its colour into brown.
·        Next add turmeric powder, red chili powder, salt and fried potatoes.
·        Mix well, then add coriander and mint leaves in it.

·        Next add chicken pieces, 1 tsp of homemade spice and 1 tbsp. of water .Mix it well.

·        Stir and cook for 3-5 minutes. Will notice oil is floating over the oil.
·        Add curd, salt (if need more), sugar, green chilies and mix well.

·        Now add little amount of (1/2 cup) water. When it comes to boil reduce the gas flame and cover with a lid.
·        It takes only 15 minutes to be cooked. Chicken doesn't take much time to cook.
·        Switch off the flame. Spread remaining spice over and finally garnish with mint leave.

·        Serve hot with white Rice or Bread as you wish. Both will go well. Cook yourself and enjoy this mouthwatering simple chicken recipe.

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