The Flavorful Mint Chicken Curry Recipe
- 500 gm boneless chicken breast
- 5 garlic cloves
- 1- inch piece of ginger
- 2-3 green chilies
- 1/2 cup plain yogurt
- 1/2 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper (optional)
- salt to taste
- 1 teaspoon lemon juice
- 2 tablespoon cooking oil
- Cut chicken breast into bite sized pieces.
- In a blender, Make a smooth paste of yogurt, mint leaves, coriander leaves, green chilies, ginger and garlic.
Take it out in a mixing bowl, Add lemon juice, cumin powder, coriander powder, cayene powder and salt. Give it a good stir and get the chicken pieces coated evenly.
- Marinate chicken at least for 30 minutes to blend flavors.You can marinade the chicken for a few hours or even overnight. If you really are in a rush, you can even cook the chicken straight away
Cover the bowl tightly with clingfilm.
- Heat oil in a deep wok or pan.
- Then add the marinated chicken along with the marination.
- Cook for 10 minutes on medium flame.
- Chicken will release lot of juices. So, after 10 minutes cook the chicken on its own juices for another 15 minutes or until it becomes tender.
- If curry becomes dry add a splash of water.
- Increase the flame and cook on high flame for 2-3 minutes until curry is thickened.
- Taste and adjust the seasoning and turn off the flame. (Do not over cook)
- Dish it out and Serve Mint Chicken Curry with Rice.