Coriander Mint Chicken Curry Recipe

Coriander Mint Chicken Curry is a flavorful and aromatic Indian dish made with tender chicken pieces cooked in a rich and fragrant coriander and mint gravy. The combination of fresh herbs gives this curry a vibrant green color and a refreshing taste. The chicken is marinated in a mixture of spices and yogurt, which helps to tenderize the meat and infuse it with flavor. This curry is best served with steamed rice or naan bread for a satisfying and delicious meal.

3.7
23 Rating -
Rate
Non Vegdiet
3hr 40minstotal
3hr 40m.total
Coriander Mint Chicken Curry
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ingredients serve

Ingredients for Coriander Mint Chicken Curry Recipe

  • 250 gram Chicken, Cut Into Pieces
  • 1/2 cup Fresh Coriander Leaves
  • 1/4 cup Fresh Mint Leaves
  • 1 inch Ginger, Chopped
  • 2 cloves Cloves Of Garlic
  • 1 Green Chilies
  • 1 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1 Onions, Finely Chopped
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/2 cup Water Or Chicken Broth
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
572
calories per serving
36 g Fat49 g Protein12 g Carbs5 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    49g
  • Carbs
    12g
  • Fiber
    5g

MacroNutrients

  • Carbs
    12g
  • Protein
    49g
  • Fiber
    5g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    7mg
  • Vitamin A
    2392mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    2mg
  • Phosphorus
    542mg
  • Selenium
    48mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp