There are certain recipes which I cook often and among them chicken curry stands first. Instead of just doing the regular curry I add few new ingredients here and there to give a twist and make it different from routine. Adding mint leaves to the curry could be one better option, it adds immense flavor to the dish and also you have something new on the table.
Mint Chicken Curry / Pudina Chicken Varuval / Chicken Curry / Pudhina Chicken /Non vegetarian masala recipes / Chicken recipes / Gravy recipes / Non-Veg gravy recipe / Kozhi Varuval recipe / Pudina Kozhi varuval recipe
| Ingredients | |
|---|---|
| 1 pound or ½ kg | Chicken (boneless) |
| 2 cups (chopped) | Onion |
| 3/4 cup | Tomato |
| 1 long | Green chili |
| 1 cup | Fresh Mint leaves |
| 5 cloves | Garlic |
| 1 inch | Ginger |
| 1 leaf | Bay leaf |
| 3 | Cloves |
| 2 inch | Cinnamon |
| 2 | Cardamom |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Fennel seeds |
| 10 leaves | Curry leaves |
| 5 stalks | Coriander leaves |
| ½ teaspoon | Turmeric powder |
| 1 teaspoon | Red chili powder |
| 3 teaspoons | Coriander powder |
| 1 ½ teaspoon | Salt (or to taste) |
| 2 Tablespoons | Oil |
| ½ cup | Water (optional) |
Wash and cut chicken into bite size pieces. I used boneless as its effortless but you can use chicken with bones, make sure you cook little longer the get the meat cooked thoroughly. Thinly slice the onion, slit open the green chili, crush the ginger garlic and chop the tomatoes. In a big frying pan heat oil and add all those dry masalas like bay leaf, cinnamon, cardamom, cloves, cumin seeds, fennel seeds along with curry leaves. Let them sizzle for few minutes.
Now add sliced onions, green chili, crushed garlic ginger, mint leaves and fry until slightly browned. Add tomatoes at this stage, cover with a lid and cook for 3 minutes to get them real mushy. After this add red chili powder, turmeric powder, coriander powder, chicken pieces and slat. Give a big toss to coat the masala to chicken.
Again cover and cook for another 5 -6 minutes (10-12 minutes for chicken with bones) over medium flame. No water necessary, chicken releases water and also you have enough in sauce to cook the meat.
Once done, open the lid and saute until the gravy thickens. This should be done by 5 -6 minutes over low flame. This is more like a dry side dish / varuval / stir-fry type. Best served as a side for rice or chapati. Leftovers can go in a tortilla wrap for next days lunch!!
Notes
- Serving – 3 to 4 adults.
- Try to use fresh mint leaves for this recipe, dry works too but fresh brings in better flavor and taste.
- I have used boneless chicken but you can use chicken with bones (whole cut chicken.)
- If using chicken with bones, try cooking a little longer for them to cook thoroughly.
- Same recipe works for shrimp / prawn and eggs, just add them in the final stage to cook for few minutes.
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