Posted by Annita on October 1, 2007
This is my second entry to GBP Summer 2007 event hosted by Deepz,featuring mint leaves from my patio garden.This recipe is adapted from Kodali’s kitchen,its a chicken dish that posess a strong minty flavour with an appealing bright green color.
Chicken cut into small pieces – 1 kg
Red onion sliced – 2 medium sized
Garam masala powder – 1tsp
Curry leaves – 1 sprig
Bayleaf – 1
Salt – to taste
Oil – as needed
To prepare marinade :
Poppy seeds – 1 tsp
Green chillies – 10 – 15(use according to your spice level)
Fresh grated coconut – 2 tspn
Ginger Garlic paste -1 tsp
Turmeric powder – 1/4 tsp
Mint leaves – 10 – 15
Coriander leaves -a small bunch
Grind all these together to make a fine paste and keep it aside.
Add salt to the prepared marinade,mix well and marinate the chicken pieces for 1 hr preferably in a refrigerator.Heat oil in a pan, add bayleaf and curry leaves into it.Fry it for few seconds and add the onions, fry until it turns into a golden brown color.Now add the chicken pieces and fry till oil seperates.Check for the salt and add around 1 cup of water and cook until the gravy becomes thick.Finally add garam masala powder and simmer for few more minutes.Garnish with coriander leaves and serve hot with rice/rotis.