This is a very flavourful and fresh tasting recipe for chicken with fresh herbs. It is a welcome change from heavy spiced chicken curries. This curry tastes great with plain cooked rice or jeera (cumin) rice.
[h=2]Ingredients[/h] Serves: 4
[h=2]Preparation method[/h] Prep: 15 mins | Cook: 40 mins
1.
Rub chicken all over with ginger, garlic pastes, and salt. Heat oil in a large deep saucepan or kadhai and fry chicken in the oil. Turn so the chicken is well browned, about 5 minutes.
2.
Mix together curds, almond paste, cumin and coriander powder, and turmeric. Add to chicken. Cook over medium high flame till most of the liquid from the curds is dry, about 10 minutes.
3.
Add salt, coriander and mint leaves, green chillies, and coconut. Cook on high for a few minutes. Add just enough water needed to cook (about 1 cup). Cover with lid and simmer on low heat, adding water as needed, till chicken is very tender, about 20 minutes. Add cream if you want a richer gravy. Serve with rice or roti.
[h=2]Ingredients[/h] Serves: 4
- 1 medium sized chicken, cut into 8 pieces
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon salt
- ½ cup vegetable oil
- 1 ½ cups plain curds/yoghurt
- Handful of almonds, soaked and ground
- ½ teaspoon cumin (jeera) powder
- ½ teaspoon coriander (dhania) powder
- ½ teaspoon turmeric (haldi) powder
- 6 – 8 green chillis, made into paste
- 1 cup chopped coriander leaves
- 1 handful mint (pudina) leaves, chopped fine
- 1 cup fresh grated coconut, made into fine paste
- Salt to taste
- Water
- ¼ cup cream (optional)
[h=2]Preparation method[/h] Prep: 15 mins | Cook: 40 mins
1.
Rub chicken all over with ginger, garlic pastes, and salt. Heat oil in a large deep saucepan or kadhai and fry chicken in the oil. Turn so the chicken is well browned, about 5 minutes.
2.
Mix together curds, almond paste, cumin and coriander powder, and turmeric. Add to chicken. Cook over medium high flame till most of the liquid from the curds is dry, about 10 minutes.
3.
Add salt, coriander and mint leaves, green chillies, and coconut. Cook on high for a few minutes. Add just enough water needed to cook (about 1 cup). Cover with lid and simmer on low heat, adding water as needed, till chicken is very tender, about 20 minutes. Add cream if you want a richer gravy. Serve with rice or roti.