Tag: Chicken curry

Coriander Mint Chicken/South Indian Kozhi Kothamalli

Non-Vegetarian

A curry which is prepared using a range of aromatic spices and herbs. The fresh blend of mint and coriander leaves adds a special flaour to this dish. This is one of the dishes which is prepared at home often for dinners, to accompany rotis.

Ingredients:

Chicken – 800 gms

Green chillies – 4

Onion – 2 medium

Ginger garlic paste – 1 1/2 tbsp

Tomato – 1 big

Curds/Yogurt – 1/2 cup

Mint leaves – little less than 1/4 cup chopped

Coriander leaves – 1/4 cup chopped

Turmeric powder – 1/2 tsp

Saunf/Aniseed – 1 tsp

Cardamom – 2 small or 1 badi elaichi (1 big)

Cloves – 2

Cinnamon – 1/2 inch piece

Water – 1/4 cup

Salt to taste

Oil – 2 tbsp

Preparation:

Wash and clean the chicken. Marinate it with yogurt and keep it aside for 30 minutes. Chop onions finely and also chop the tomatoes.

In a pan, heat 1/2 tsp oil. Add 1/2 tsp saunf/aniseed and the green chillies cut into pieces. Saute it well and add 1/2 of the mint leaves and coriander leaves to the green chillies and spices. Saute it just once for 1/2 minute and take it out. Grind all of it in a mixie to a fine paste with 1 tbsp of water.

In the same pan, heat 1 1/2 tbsp oil. When it becomes hot, add 1/2 tsp saunf, elaichi/cardamom, cinnamon, cloves and add the finely cut onions. Saute it well till it turns pink in colour. Then, add the ginger-garlic paste and saute until the raw smell of the paste disappears. Once done, add the tomatoes and turmeric powder. Saute until it becomes mushy.

Add the marinated chicken and the ground paste and saute well for 5 minutes. Then, add 1/4 cup of water and close with a lid. Adjust the seasoning and cook until the chicken is soft.

Serve it with chappathis or rice.

Chicken with Vinegar

Non-Vegetarian

A lip smacking chicken curry which is sure to fetch you appreciation. This curry can be served with rice or chappathis or parathas.

Serves 5-6 persons

  • Ingredients
  • Add shah jeera, cloves and cardamom
  • Boil onions and vinegar together
  • Add the boiled onions to the pan
  • Next, add the chicken to the pan and stir well
  • Add the tomatoes
  • Add the masalas and cook
  • Add the coriander and mint leaves and cook

Ingredients:

Chicken – 1 kg

Onions – 6 chopped

White Vinegar – 1 cup

Shah Jeera (black cumin) – 1 1/2 tsp

Cardamom small crushed – 5

Cloves – 8

Tomatoes – 4 chopped

Garlic Ginger paste – 1 1/2 tbsp

Green chillies slit – 4

Mint leaves – 1/2 cup chopped

Coriander leaves – 1/4 cup chopped

Salt – to taste

Garam masala powder – 3/4 tsp

Red chillie powder – 1 tsp

Turmeric powder – 1/2 tsp

Thick cream (optional) – 2 tbsp

Oil – 2 tbsp

Preparation:

Clean the chicken and chop it into small pieces.

Chop onions finely. In a vessel, add the onions and the vinegar and boil for 4-5 minutes. Drain through a sieve and reserve the vinegar. Keep it aside.

Heat 2 tbsp of oil in a pan. When it becomes hot, add shah jeera, cardamoms and cloves. Stir fry for a minute.

Then add ginger garlic paste and the boiled chopped onions and saute for 5 minutes on medium flame. Next, add the chicken and cook on medium flame for 10 minutes. Keep stirring frequently.

Cook covered for 5 minutes. Add the chopped tomatoes and cook again on low heat for another 5 minutes. Then, add the mint leaves, coriander leaves, garam masala powder, turmeric powder and saute well for 3 minutes. Add the strained vinegar from the onions and mix well. Cover and cook for 10 minutes adding 1/2 cup of water. When cooked, add cream and mix well.

Remove from fire and serve with rotis or rice.