East Indian Chicken Green Curry

  |  
Jun 3, 2015
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Spiced up

Difficulty Level: easy

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Ingredients

  • 750gms chicken
  • 1/2 bunch mint leaves
  • 1/2 bunch coriander leaves
  • 1 cup yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 2 teaspoon vegetable oil
  • salt to taste
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1 green chilly
  • 8 cloves garlic
  • 1 finger ginger
  • 5 pepper corns
  • 5 cloves
  • 1 bay leaf
  • 1/2 stick cinnamon
  • 3 green cardamom

Instructions

  1. Mix yogurt, salt and turmeric into the chicken and keep aside.

  2. meanwhile make a paste by grinding mint leaves coriander leaves, green chilly, ginger and garlic. (add very little water only if required)

  3. take oil in a saucepan add cumin seeds, pepper corns, bay leaf, cloves, cardamom and cinnamon sticks and saute until cumin splutters.

  4. add onion and saute until translucent.

  5. add the paste and close lid and cook in low flame

  6. bring to boil

  7. add chicken along with the yogurt used to marinate and tomatoes.

  8. close lid and cook in low flame. Bring to boil.

  9. chicken leaves water.

  10. cook on high flame uncovered until water evaporates to make a thick paste.

  11. goes well with the indo – persian rice.

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