Apr 12, 2013

Pudina Chicken Curry

Chicken Curry made with fresh mint and conglomeration of different spices. 


1 Cornish hen | broiler chicken, cut into bite size pieces
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin Powder
1 Onion,  chopped lengthwise
1 Cup Yogurt
4 tsp Oil

 For the masala
1 tsp Fennel seeds
1 Onion, diced
1 Tomato, diced
1 large bunch of Mint | Pudina
6 Green Chilies
3-4 cloves of Garlic
1 small piece of Ginger


         For the masala -
  •  Heat 2 tsp oil in a pan, add fennel seeds, ginger, garlic and green chilies. Saute for a minute. Add Onions and fry until it turns transparent

  • Add pudina and tomatoes. Saute for 5 minutes

  • After it has cooled, puree it 
  • In a heavy bottom vessel, heat 2 tsp of oil, add turmeric powder, cumin powder, onions and Chicken. Fry for 2 minutes

  • Add the puree and coriander powder. Cook for 10 minutes

  • Add yogurt and adjust salt as per taste. Cook for another 15 minutes until gravy thickens

  • Serve hot with rice, chapathi or naan

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