Wednesday, January 16, 2013

Chicken Fry With Mint Leaves

This dish must have been developed by someone while trying to make uppumav and accidentally dropped chicken pieces instead of rava while frying with the seasoning. Jokes apart, this one is a delicious spicy tangy chicken fry with a hint of mint. You can even wrap the chicken pieces in chapathis and eat them. This is different.
Chicken - 1 Kg without skin, cut into medium pieces
Mustard Seeds - 1 Tsp
Curry leaves - 1 Sprig
Green chillies - 6 Chopped or thinly sliced
Garlic - 8 flakes peeled and chopped
Ginger Garlic paste - 1 Tsp
Onions - 2-3 Chopped
Lemon - 1/2
Salt - To taste
Pepper powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Fresh Mint leaves - A handful chopped
Coriander leaves - A handful chopped
Oil/Ghee - 4 Tsp


Combine ginger garlic paste, salt, pepper and lemon juice. Marinate chicken pieces in this for 2-3 hours.
Heat oil in a pan. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till crisp.
Add Chopped garlic and onion. Fry till golden.
Add green chillies, turmeric powder, chopped mint leaves and coriander leaves. fry well till they get blended with other ingredients.
Add the marinated chicken, fry till chicken starts to get browned on all sides and the ingredients are well coated over the pieces.
Add salt to taste, little water, cover and simmer for 15-20 mins.
When the chicken is cooked, raise the flame, stir fry the pieces till the water has evaporated.
Transfer to a serving bowl, garnish with chopped coriander leaves and serve with steamed rice and daal or any curry of our choice.


Anonymous said...

This came our very tasty. Thank you!


Rajanikanth Shenoy, Kudpi said...

You're welcome Prasad. Thanks for the feedback.


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