Fresh Mint Chicken Curry

This Chicken Curry tastes refreshing & absolutely delicious with fresh mint leaves. I use mint very often especially in curries & biryanis as I love its fresh flavor..  it truly uplifts the senses. Giselle Fernandes, had requested me to post a chicken curry so I thought of posting this divine Fresh Mint Chicken Curry .. I hope you enjoy this one! J

I remember the times when I had a little kitchen garden.. the lovely bushes of mint was always the star of the vegetable section. Now,  I have some mint in my garden which I use for tea & salads… it has still to grow so that I can use it lavishly.

If you have a bunch or quite a few mint leaves & do not know what to do with it.. just go ahead & add it to your curry & check out the difference! You will be amazed at the wonderful aromatic flavor it imparts to the gravy. My home was filled with the heavenly  aroma of mint when I made this curry & my family just loved it!!  This lovely minty curry is so finger licking good that you must treat yourself & the ones you love with this yummy green treat!!

So here’s wishing you all “A Very Happy & Prosperous New Year” filled with good health, fun & laughter.. Think Green & Save the Environment.. Enjoy! J

3 Chicken Breasts (boneless or with bone)

½ bunch fresh Mint with tender stalks(Pudina)

¼ bunch fresh Coriander with tender stalks

3 med. Onions (peeled & sliced)

3 tbsps. Coriander pwd. or seeds

3 tbsps. fresh Garlic paste

2 tbsps. fresh Ginger paste

3 fresh Green Chillies (or as per taste)

¼  tsp. Turmeric pwd.

½ tsp. Cumin pwd.

2 Green Cardamom

½ tsp. fresh Garam Masala pwd.

1 tsp. fresh Tamarind paste

1 tsp. fresh Tomato puree

4 tbsps. Vegetable Oil

A pinch of Sugar

Salt to taste

Water as required

Cut the chicken breasts into desired pieces, wash & drain completely.

Heat oil in a deep pan/handi/dekchi on med. heat.

Saute the sliced onions till soft & lightly brown. Drain the fried onions using a slotted spoon & keep aside.

In a masala grinder/blender, grind together fresh mint, coriander, fried onions, coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste.

Apply this masala paste to the chicken pieces  along with a little salt & marinate for about ½ an hour.

Rinse the grinder & reserve the masala liquid for further use.

Heat the same pan in which the onions were fried till hot.

Reduce heat & add the marinated chicken & saute till rawness disappears & you get a good aroma.

Then add in the tomato puree, tamarind paste, a pinch of sugar & saute for about 2 mins. Add the reserved masala liquid & sufficient water depending on the desired curry/gravy consistency.

Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins. 

Switch off heat & let the curry rest for awhile for the flavors to meld.

Garnish the fresh mint chicken curry with freshly chopped mint & coriander.

Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of your choice.

To retain the fresh green color of the curry do not use curds/dahi/yoghurt & red chilli powder.

Do not also use too much tomato puree.

If you like the curry very spicy then increase the green chillies or retain the seeds.