Creamy Mint Chicken Curry ( Without Coconut )

Pudina-Khotambari Chicken Randai (Konkani) or Mint-cilantro Chicken Curry tastes refreshing & absolutely delicious with fresh mint and cilantro leaves. I use very often mint leaves to chicken curry and biryani, as I love the fresh flavor of mint. I have not tried to maintain the green color in this recipe as i am using fresh yogurt for making the green paste and coconut is not been added. Try this easy recipe and I am sure you will love it.

 Ingredients
    • 1 Kg medium piece chicken
    • 4 strands of curry leaves ( chop the curry leaves )
    • 4 green chilli chopped
    • 4 medium onion julienne strips
    • 6 garlic pods smashed
    • salt to taste
    • Coconut oil 4-5 tbsp

    Whole Spices :

    • 1 tsp Fennel Seeds (Saunf) [Make a course powder using pestle & motar]
    • 1 tbsp cumin seeds
    • 1 star anise
    • 1 medium cinnamom stick
    • 6 cloves
    • 4 cardamom pods [crush the pods using pestle & motar]

    Mint-Cilantro Paste ( Grind the following ingredients to smooth paste ) :

    • 1 whole bunch of Mint leaves [this will be exact
    • 2 cup full of mint leaves]
    • 1 cup full Cilantro leaves
    • 4 garlic
    • 6-8 pepper corns
    • 1 tbsp ginger chops
    • 1 1/2 cup fresh yogurt
 Method
  • Creamy Mint Chicken Curry ( Without Coconut ) Method-1

    Chicken Marination :

    • Marinate the chicken previously in refrigerator for 1 hour [if your in hurry you can also keep it aside for 15-20 minutes while you start with rest proceedure]
    • 2 medium tbsp Kasmiri red chilli powder [You can adjust the spice even at the last if you need more]
    • 1 small tsp turmeric powder
    • 1 tbsp ginger garlic paste
    • 1/2 tsp ajwain powder
    • 1 lemon juice
    • salt to taste
  • Creamy Mint Chicken Curry ( Without Coconut ) Method-2

    Heat oil in a kadai, fry all the whole spices (Cumin, feenal seeds, star anise, cinnamom, cloves, cardamom]. Now add the smashed garlic, curry leaves saute for a minutes followed by the onions. Fry the onions well till they turn to golden brown.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-3

    Now add the marinated chicken pieces, mix well and close the lid & cook for 15 -20 minutes.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-4

    Stir the content each 5 minutes, here we are not adding the water. The chicken leaves water, which is enough for the cooking process. This proceedure gives a wholesome flavor to the dish.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-5

    You can see here how well the chicken has been cooked in its own juices.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-6
  • Creamy Mint Chicken Curry ( Without Coconut ) Method-7

    Now add the Mint-cilantro paste to the chicken and stir well. Cook for 8-10 minutes under low flame. Adjust the salt if needed. Serve the Curry along Rice/doda/idli/nan or chapati.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-8

    Note: You can adjust the gravy consistency with little of water or yogurt while adding the green paste.

  • Creamy Mint Chicken Curry ( Without Coconut ) Method-9
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