Mint Chicken Curry Mint chicken curry 1/2 kg Chicken1 no Onion (chopped)5 nos Tomatoes (cut into small pieces)Ginger (garlic paste - 1 1/2 tsp)3 tsp Red chilly powder1 tsp Coriander powder1/4 tsp Turmeric powder2 tsp Salt3 tbsp Oil1/2 cup Scraped coconut5 tsp Mint leaves (Pudhina)5 tsp Sesame seeds (Ellu)1" piece Cinnamom (Karugapatta)2 nos Cloves (Grambu)1 no Cardamom (Elakka) Cut, clean and wash the chicken pieces.Add salt, turmeric powder and keep it aside.Fry the grated coconut in a kadai (without oil) until light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom.Heat oil in a pan or a kadai.Add the onions and fry until brown.Add the ginger garlic paste.Add the chicken, chilly powder, coriander powder and saute` for few minutes.Add the tomatoes and ground mixture.Add little water.Cook on medium flame for 10 minutes or until the gravy thickens.Garnish with fresh cut coriander leaves.:- Serve with plain rice, parathas and chapathis. North Indian
Hi
I saw this website today first time, I will try every thing, I hope it will be nice.But I liked this website very much I am studying all.
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Sufia,,,,,,,,London
this is the best chicken I have tasted.I rosted the sesame seeds and sauteed the mint leaves for a slight variation.came out very good and aromatic