Kerala Recipes

Chicken Curry flavored with Mint Leaves tastes wonderful & refreshing. No wonder, Mint Leaves are a must while making Biryani. Ever since  I started growing Mint Leaves (Pudhina) at home, I have often used it in my Chicken Curry. Here is the recipe for a yummy Mint Chicken Curry.

Mint Chicken Curry

If you have left over Mint Leaves and are wondering what to do, go ahead and add it your Chicken Curry.

Ingredients

1. Whole Chicken (cut into medium sized pieces) – 1 kg/2.2 lbs
2. Thinly sliced Onions  – 1 large
3. Diced Tomatoes – 1 large
4. Slit Green Chillies – 4 (Alter according to your Spice Tolerance)
5. Curry Leaves – A small sprig
6. Mint leaves (Pudhina) – 1/2 cup packed
7. Chopped Cilantro (Malliyilla) – 1/2 cup (Use the leaves & stem)
8. Fresh Ginger – 1/2″ long piece
9. Garlic – 2 cloves
10. Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder)
11. Homemade Garam Masala Powder – 1/2 to 1 tsp
12. Yogurt – 1/2 Cup
13. Lemon Juice – 1 tbsp
14. Salt- to taste
15. Oil – 2 tbsp

1. Turmeric Powder – 1/4 tsp
2. Chicken Masala Powder – 1 tbsp
3. Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)
4. Pepper Powder – 1/2 tsp
5. Coriander Powder – 1 tbsp
6. Ginger Garlic Paste – 1 tbsp
7. Salt – to taste

Chicken Curry with Mint

Preparation Method

1. Wash and clean the chicken pieces thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Drain and keep aside.
2. Make a marinade using the above ingredients and rub it nicely on the chicken pieces. Keep it aside for atleast 30 minutes.
3. Grind the mint & cilantro along with the ginger and garlic to make a fine paste.
4. Heat a big non stick pan and add 2 tablespoons of oil.
5. Then add onions, slit green chillies and curry leaves and saute till the onions begin to lightly brown.
6. Add the ground mint ginger-garlic paste and fry for a minute or two.
7. Throw in the chopped tomatoes and cook till the tomatoes are pulpy and mashed.
8. Reduce heat and add 2 tbsp chicken masala powder.  Saute for a minute.
9. Blend 1/2 cup of yogurt with little water and add it to the pan along with salt to taste and mix well. Allow it to simmer for a while.
10. Add the marinated chicken to the masala gravy and mix gently. Cover and cook on medium heat for around 20-25 minutes till the chicken has been cooked thoroughly.
11. Open the pan and add garam masala powder. Simmer on low heat for 5-7 minutes so that the gravy thickens. Remove from heat and keep covered.

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