Mint Chicken Curry (Marathi Rasaa)
Ingredients
Ingredients for marinating chicken
- 4 lbs boneless skinless chicken drumsticks, thighs, or combo; if using thighs cut into 1-2 inch cubes
- 1 cup of mint leaves
- 3/4 cup cilantro
- 8 Serrano or thai green chilies
- 2 inches ginger
- 10-12 cloves garlic
- Juice of one large lemon or 1/4 cup of lemon juice
Ingredients for curry
- 1 large yellow onion chopped finely
- 4 tbsp ghee or coconut oil
- 2 bay leaves
- 8-10 whole cloves
- 2 cinnamon sticks each 1 inch long
- 10-12 whole peppercorns
- 2 tsp garam masala
- 1 tsp turmeric
- 1-2 tsp salt adjust to taste
- 1/2 can of full fat coconut milk
Instructions
- Blend all marinade ingredients into a paste (may use a little water if needed but keep it minimal)
- Marinate chicken with this paste, plus salt and turmeric powder for at least 1 hour (preferably a few hours).
- Chop one yellow onion finely.
- Add oil to a large wok or 6 quart pan on medium high heat. Once oil is hot, Add bay leaves, cloves, cinnamon sticks and peppercorns. Temper and sauté in oil for a minute or two and then add chopped onions. Sauté until golden brown.
- Add marinated chicken. Sauté for 5-6 minutes.
- Cover it on medium heat and let cook for 8-10 more minutes, stirring gently in between so it doesn’t burn. Do not add water unless required.
- Remove lid, and add garam masala. Mix well with chicken.
- Add 1/2 cup of full fat coconut milk (preferably cream). Stir well.
- Cover again and let cook for 3-4 more minutes.
- Taste and adjust seasonings once chicken is cooked.
- Serve immediately!
Tried this recipe?Mention @raodyrecipes if you like it!