Chicken Curry in Coriander and Mint Sauce

Tue, 2 October 2018

Ingredients:

For chicken:

·         1kg of chicken pieces on the bone

·         600-700 ml water

·         1 tsp salt or to your own taste

·         4-5 cardamom pods

·         1cm long cinnamon stick

·         2-3 peppercorns

·         2-3 bay leaves

 

For coriander and mint sauce:

·         50 g of chopped fresh coriander

·         20 g of fresh mint

·         1cm fresh ginger peeled

·         4-5 cloves of garlic peeled

·         1-2 fresh green/red chilli (adjust to your taste)

·         1 onion peeled and quartered

·         1 tsp cumin powder

·         ½ tsp salt

 

METHOD:

·         Put the chicken into a heavy based pot with water and all the above ingredients.

·         Cover and boil for 15 minutes or until chicken is almost cooked.

·         Now put the above ingredients for the sauce in an electric blender or food processor and make a paste (add a tablespoon of water if needed).

·         Once the chicken is almost cooked, add the paste into a pot and let it cook with the chicken for another 5 minutes to make the sauce.

·         Serve hot with basmati rice.