Simple Chicken Curry with Mint
A delectable preparation of Chicken that is sure to please your taste buds!
Sometimes a good curry is all that you need to make you happy. I am a total curry girl. A curry that is simple enough to put together, yet is very flavorful enough to be eaten with roti or rice really appeals to me very well.
This curry gets ready in about 20-25 minutes. I have used chicken drumsticks since they are so easy to clean. But go ahead and use any other Chicken part. Bone-in chicken really gives a good flavor to a curry but if boneless chicken is all that you have, you can use that too! This curry is really forgiving!
Searing meat is a very important step during the cooking process. That is one trick that I learnt from mom. Cooking it initially on a high heat seals in the moisture and cooks it very well. So do not skip that part.
Marinate Chicken. Get the spices cooking. Sear the Chicken. Cook. That is about it. Sounds lengthy but it is not! Give it a shot 🙂
- Chicken Drumsticks - About 7-8, skin removed
- Curry Masala for Chicken - 2 heaped tblspns ( We used MDH brand, that is all that we had )
- Greek/Thick Yogurt - 3 tblspns
- Salt - 2 tspns
- Onion - 1 big, chopped fine
- Garlic - 4 big cloves, minced
- Ginger - 1 inch, grated
- Green Chilies - 4, slit vertically
- Tomato - 1 big, chopped
- Turmeric powder - 1/2 to 3/4th tspn
- Mint - A huge bunch of leaves, stems removed, chopped
- Salt - to taste
- Lemon Juice - 1 tblspn
- Sugar - 1 tspn (Optional)
- Oil - 2 tblspns
- Shah Jeera/Caraway seeds - 1/2 tspn
- Cloves/Lavanga - About 5-6
- 1) Marinate Chicken for 10-15 minutes or overnight in the refrigerator with the ingredients listed.
- 2) Heat oil in a pan over medium heat. Add the ingredients in 'For tempering'. Let them sizzle.
- 3) Add Onion, ginger, garlic, green Chilies and let cook until onion turns translucent.
- 4) Add turmeric powder, tomato and mint leaves. Mix well and let cook until the tomato almost melts in the mixture.
- 5) Turn the flame to high. Add the Chicken and stir fry until the color of the chicken turns white on the outside, about 3 minutes.Take care not to burn the masala. Turn the heat to medium low. Add salt. Cover with lid to let the chicken cook in its own liquid, about 20 minutes or until the Chicken is cooked.
- 6) Add water to adjust the consistency. This dish does not have a lot of gravy. Add sugar and lemon juice. Adjust seasoning if needed.
- 7) Switch off the flame. Let stand for a few minutes before serving with rice or roti.
- Serves: 4-8
- 1) If the Chicken does not release its own liquid during the cooking process, add little water, preferably hot water. Hot water retains the cooking temperature. Optionally you may cover with lid and add some water on the lid to prevent burning or sticking inside the pan.
- 2) Curry can be made with any other Chicken part as well including boneless meat but bone-in tastes so much better.
- 3) Curry/Meat masala is store bought. We usually make this curry with MDH or Everest brand.
- 4) If the Chicken was marinated in the refrigerator, take it out at least 30 minutes before making the curry so as to prevent it from going into a temperature shock.