Pudhina Kothimeera Kodi Kura (Coriander Mint Chicken Curry)

Coriander Mint paste – Grind a cup of Mint Leaves, a cup of Coriander Leaves and 6 Green Chilies into a smooth paste and keep aside.

Heat 2 tbsp of Oil in a pan; splutter ½ tsp of Mustard Seeds. Add and sauté a large finely chopped Onion, ¼ tsp of Turmeric Powder till golden brown. Add 1½ tsp of Ginger Garlic Paste and sauté till the raw smell disappears. Add a large finely chopped Tomato and sauté till mushy. Add the ground paste and sauté for 2-3 minutes. Add an lb of washed, bite-size diced Chicken, ½ tsp of Garam Masala, a tsp of Chicken Masala Powder, a tsp of Red Chili Powder, a tsp of Coriander Powder, Salt to taste and sauté for 2 minutes. Add a cup of Water and cover cook till the chicken pieces are cooked and oil seperates. Serve hot with roti or rice.

Comments

  1. AnonymousMarch 27, 2013 at 10:24 PM

    As fresh coriander is available in abundance these days I was tempted to cook it with chicken and I was so thrilled to see ur recipe flashing out to me the other day!!!! I tried n Coriander chicken curry dish came out sooooooooooooo yummmmmmmmmmmmmmmmy! Thank u so much!

    ReplyDelete
    Replies
    1. HarithaApril 5, 2013 at 6:10 PM

      Lara, I'm very glad you tried out the recipe and liked it.

      Delete

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