Monday, December 22, 2014

Green Walnut Chicken Curry


Chicken: 200 gm
Coriander leaves: a handful
Mint leaves: a handful
Walnuts: 8-10
Salt to taste
Lemon juice: 2 tsp.
Garam masala 2 tsp.
Cooking oil: 2 tsp.
Aniseed: 1/2 tsp.
Coriander leaves: 1 tsp.
Onion (sliced): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Tomato (chopped): 1
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

  1. Wash and chop the coriander and mint leaves and add to the mixer. Add the walnut kernels and grind to a smooth paste adding a little water. 
  2. Add salt, lemon juice and a tsp. of garam masala to this paste and mix well. Add chicken to this paste and marinate for an hour.
  3. Heat oil and add aniseed and coriander seeds. After about 30 seconds, add the onions and mix well. Fry until the onions are transparent.
  4. Add the ginger and garlic and mix well. Let cook for another minute.
  5. Add the tomatoes and green chilli. Add salt and mix well, let cook until the tomatoes are soft and mushy.
  6. Add red chilli powder, cumin powder, coriander powder and garam masala. Mix well and let cook for a minute.
  7. Add the marinated chicken along with the marinade to the pan. Mix well and cook for a minute. Add 1/2 cup water and cover. Let cook on medium flame for 15 minutes.
  8. Remove cover and cook for another 3-4 minutes. Turn off the flame, garnish with mint and coriander leaves (optional) and serve hot with jeera rice or even plain chhapatis.  

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