Coriander Mint Chicken Curry Recipe

Cooking Directions

• STEP 1.In a blender, combine coriander leaves, mint leaves, ginger, garlic, green chilies, and a little water to make a smooth paste.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add the chicken pieces and cook until they are browned on all sides. Then, add the coriander-mint paste and cook for a few minutes.
• STEP 4.Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 5 minutes.
• STEP 5.Pour in water or chicken broth, cover the pan, and simmer for about 20-25 minutes or until the chicken is cooked through and tender.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Marinating the chicken in yogurt and spices for a few hours or overnight will enhance the flavor and tenderness.
• Adjust the amount of green chilies according to your spice preference.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut milk.
• If the curry is too thick, you can add more water or broth to adjust the consistency.

Storage and Serving

• Leftover coriander mint chicken curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave until heated through before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.