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<p><strong>Chicken Curry</strong> flavored with <strong>Mint Leaves</strong> tastes wonderful & refreshing. No wonder, Mint Leaves are a must while making Biryani. Ever since *I started*growing*<strong>Mint Leaves (Pudhina)</strong> at home, I have often used it in my Chicken Curry. Here is the recipe for a yummy*<strong>Mint Chicken Curry</strong>.</p>
<div id="attachment_5933" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5933 " title="IMG_8075" src="http://recipes.malayali.me/wp-content/uploads/2011/08/IMG_8075.jpg" alt="Mint Chicken Curry" width="509" height="445" /><p class="wp-caption-text">Mint Chicken Curry</p></div>
<p>If you have left over Mint Leaves and are wondering what to do, go ahead and add it your Chicken Curry.</p>
<p><strong><span>Ingredients</span></strong></p>
<ol><li>Whole Chicken (cut into medium sized pieces) – 1 kg/2.2 lbs</li>
<li>Thinly sliced Onions* – 1 large</li>
<li>Diced Tomatoes – 1 large</li>
<li>Slit Green Chillies – 4 (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A small sprig</li>
<li>Mint leaves (Pudhina) – 1/2 cup packed</li>
<li>Chopped Cilantro (Malliyilla) – 1/2 cup (Use the leaves & stem)</li>
<li>Fresh Ginger – 1/2″ long piece</li>
<li>Garlic – 2 cloves</li>
<li>Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder)</li>
<li><strong><a href="http://recipes.malayali.me/veg-recipes/home-made-garam-masala-powder">Homemade Garam Masala Powder</a></strong> – 1/2 to 1 tsp</li>
<li>Yogurt – 1/2 Cup</li>
<li>Lemon Juice – 1 tbsp</li>
<li>Salt- to taste</li>
<li>Oil – 2 tbsp</li>
</ol>
<ol><li>Turmeric Powder – 1/4 tsp</li>
<li>Chicken Masala Powder – 1 tbsp</li>
<li>Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Pepper Powder – 1/2 tsp</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Ginger Garlic Paste – 1 tbsp</li>
<li>Salt – to taste</li>
</ol><div id="attachment_5937" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5937 " title="IMG_8079" src="http://recipes.malayali.me/wp-content/uploads/2011/08/IMG_8079.jpg" alt="Chicken Curry with Mint" width="529" height="470" /><p class="wp-caption-text">Chicken Curry with Mint</p></div>
<p><span><strong>Preparation Method</strong></span></p>
<ol><li>Wash and clean the chicken pieces thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Drain and keep aside.</li>
<li>Make a marinade using the above ingredients and rub it nicely on the chicken pieces. Keep it aside for atleast 30 minutes.</li>
<li>Grind the mint & cilantro along with the ginger and garlic to make a fine paste.</li>
<li>Heat a big non stick pan and add 2 tablespoons of oil.</li>
<li>Then add onions, slit green chillies and curry leaves and saute till the onions begin to lightly brown.</li>
<li>Add the ground mint ginger-garlic paste and fry for a minute or two.</li>
<li>Throw in the chopped tomatoes and cook till the tomatoes are pulpy and mashed.</li>
<li>Reduce heat and add 2 tbsp chicken masala powder. *Saute for a minute.</li>
<li>Blend 1/2 cup of yogurt with little water and add it to the pan along with salt to taste and mix well. Allow it to simmer for a while.</li>
<li>Add the marinated chicken to the masala gravy and mix gently. Cover and cook on medium heat for around 20-25 minutes till the chicken has been cooked thoroughly.</li>
<li>Open the pan and add garam masala powder. Simmer on low heat for 5-7 minutes so that the gravy thickens.*Remove*from heat and keep covered.</li>
</ol>
<!-- AddThis Button Begin -->
<p><strong>Chicken Curry</strong> flavored with <strong>Mint Leaves</strong> tastes wonderful & refreshing. No wonder, Mint Leaves are a must while making Biryani. Ever since *I started*growing*<strong>Mint Leaves (Pudhina)</strong> at home, I have often used it in my Chicken Curry. Here is the recipe for a yummy*<strong>Mint Chicken Curry</strong>.</p>
<div id="attachment_5933" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5933 " title="IMG_8075" src="http://recipes.malayali.me/wp-content/uploads/2011/08/IMG_8075.jpg" alt="Mint Chicken Curry" width="509" height="445" /><p class="wp-caption-text">Mint Chicken Curry</p></div>
<p>If you have left over Mint Leaves and are wondering what to do, go ahead and add it your Chicken Curry.</p>
<p><strong><span>Ingredients</span></strong></p>
<ol><li>Whole Chicken (cut into medium sized pieces) – 1 kg/2.2 lbs</li>
<li>Thinly sliced Onions* – 1 large</li>
<li>Diced Tomatoes – 1 large</li>
<li>Slit Green Chillies – 4 (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A small sprig</li>
<li>Mint leaves (Pudhina) – 1/2 cup packed</li>
<li>Chopped Cilantro (Malliyilla) – 1/2 cup (Use the leaves & stem)</li>
<li>Fresh Ginger – 1/2″ long piece</li>
<li>Garlic – 2 cloves</li>
<li>Chicken Masala Powder – 2 tbsp (Any brand, I used Eastern Chicken Masala Powder)</li>
<li><strong><a href="http://recipes.malayali.me/veg-recipes/home-made-garam-masala-powder">Homemade Garam Masala Powder</a></strong> – 1/2 to 1 tsp</li>
<li>Yogurt – 1/2 Cup</li>
<li>Lemon Juice – 1 tbsp</li>
<li>Salt- to taste</li>
<li>Oil – 2 tbsp</li>
</ol>
<ol><li>Turmeric Powder – 1/4 tsp</li>
<li>Chicken Masala Powder – 1 tbsp</li>
<li>Kashmiri Chilly Powder – 1 tsp (Alter according to your spice tolerance)</li>
<li>Pepper Powder – 1/2 tsp</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Ginger Garlic Paste – 1 tbsp</li>
<li>Salt – to taste</li>
</ol><div id="attachment_5937" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5937 " title="IMG_8079" src="http://recipes.malayali.me/wp-content/uploads/2011/08/IMG_8079.jpg" alt="Chicken Curry with Mint" width="529" height="470" /><p class="wp-caption-text">Chicken Curry with Mint</p></div>
<p><span><strong>Preparation Method</strong></span></p>
<ol><li>Wash and clean the chicken pieces thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Drain and keep aside.</li>
<li>Make a marinade using the above ingredients and rub it nicely on the chicken pieces. Keep it aside for atleast 30 minutes.</li>
<li>Grind the mint & cilantro along with the ginger and garlic to make a fine paste.</li>
<li>Heat a big non stick pan and add 2 tablespoons of oil.</li>
<li>Then add onions, slit green chillies and curry leaves and saute till the onions begin to lightly brown.</li>
<li>Add the ground mint ginger-garlic paste and fry for a minute or two.</li>
<li>Throw in the chopped tomatoes and cook till the tomatoes are pulpy and mashed.</li>
<li>Reduce heat and add 2 tbsp chicken masala powder. *Saute for a minute.</li>
<li>Blend 1/2 cup of yogurt with little water and add it to the pan along with salt to taste and mix well. Allow it to simmer for a while.</li>
<li>Add the marinated chicken to the masala gravy and mix gently. Cover and cook on medium heat for around 20-25 minutes till the chicken has been cooked thoroughly.</li>
<li>Open the pan and add garam masala powder. Simmer on low heat for 5-7 minutes so that the gravy thickens.*Remove*from heat and keep covered.</li>
</ol>
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