Recipe for Mint Chicken Curry Dish in the Kitchen: Mellow, Fresh and Full of Pudina
The lid is opened, and the fresh mint releases an icy and green smell of mint-filled chicken dish. It is all that the mint chicken curry dish offers. The sauce is creamy, velvety and concurrently seasoned with flavors like fermented yogurt, ripe tomato and a blend of spices combining chile, garlic and pudina. It can be served with either rice, chapati or dosa.
This recipe was developed by Ashha D. Raj
Brief Description of the Recipe
Recipe name: Mint Chicken Curry
Time of preparation: The website does not provide the time for preparation.
Time of cooking: 40 minutes
Total time: Time depends on the process of ingredients chopping and grating.
Number of servings: The dish can serve 4 people.
Type of cuisine: South Indian cuisine
The main features of the dish: Mild-spicy and herby flavors.
The shelf life is 1 day.
Ingredients Required to Cook Mint Chicken Curry
Main: 300 g chicken meat, 1 onion, 2 tomatoes, 1 cup yogurt.
Whole and powdered spices: 1 inch cinnamon, 1/4 tsp fennel seeds, 1/4 tsp turmeric powder, and 1/2 coriander powder.
The freshly-made paste: 6 green chilis,
How each does its part:
- Mint gives color and freshness to the curry.
- Curd gives it creaminess and makes it less spicy.
- Tomatoes give it substance and sourness.
- Onions provide a sweet, browned background.
Health benefits and nutrition
- Chicken is rich in protein and some other nutrients, like B vitamins and minerals.
- Curd supplies protein and calcium.
- Tomatoes supply vitamin C and lycopene.
- Mint, ginger, garlic and turmeric add flavor and plant compounds. These ingredients are added in small quantities, so consider them as an additional source of beneficial compounds rather than a cure for anything.
- The addition of only 1 tbsp of oil makes it a relatively light dish. Be careful about the amount of salt, and balance the portion with rice or chapati.
Method of preparation
- Pound the green chillies, garlic, ginger and mint to make a paste.
- Heat oil and add the whole spices. Make them splutter.
- Then add onions (curry leaves, if you like) and cook till browned.
- Then add tomatoes and cook till mushy.
- Then add the chicken and toss.
- Add turmeric, salt, coriander powder and the ground paste and toss.
- Mix in the curd, add water and cook covered.
- Uncover when the chicken is
Tips for the Best Results
- Grind the mint just before cooking to keep its aroma bright.
- Add water gradually, since the original recipe doesn’t specify an amount.
- Whisk the curd smooth first for a silkier gravy.
- Cut back the chillies if you’re cooking for kids.
- Refrigerate leftovers and eat within a day. Reheat gently.
Mint Chicken Curry Recipe FAQs
1. Can I use boneless chicken?
Yes. Boneless meat will tend to cook quicker than meat on the bone, so test for doneness sooner.
2. How do I make it less spicy?
Use fewer green chillies in the paste. The curd also helps mellow the heat.
3. Is this Mint Chicken curry gluten-free?
The listed ingredients contain no gluten. Serve it with rice to keep the meal gluten-free.
4. What should I serve it with?
Steamed rice, chapati and dosa all work well.
5. How long does it keep?
The recipe suggests one day. Store it in an airtight container in the fridge.
You’ll Also Enjoy
If you loved this Mint Chicken curry, try Methi Chicken / Fenugreek Chicken for another comforting homemade meal.
Final Thoughts
This mint chicken curry recipe proves that fresh herbs and a handful of everyday ingredients can make a memorable dinner. Cook Ashha D.Raj’s version once and it may become a weekly regular.
Follow Baby Amma’s Kitchen
Enjoyed this recipe? Follow for more South Indian favourites:
