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Mint Coconut Chicken Recipe.

Updated on July 02, 2015

I simply love this chicken. This mint coconut chicken is best eaten in winters but can be eaten at any time. This is very easy to cook chicken with the ingredients are easily available not only in a store near you but also online on EBay and Amazon.com. This chicken does not use much oil so it is healthy dish but despite low oil, it does retain its flavor and taste. Best thing is now we get puree of everything in the market. This saves lots of time which would have been taken if we had made puree of everything at home. This recipe needs pressure cooker to make it and since nearly every Indian kitchen has a pressure cooker so it should not be a problem. The best thing about pressure cooker is that not only it saves time but also it saves energy and use about 30% less energy than normal cooking. One of the best thing about it is you can manipulate the ingredients to suit your taste.

Ingredients:

  1. Chicken: 800 grams cut in to 8 pieces.
  2. Mint Leaves: 1 cup chopped.
  3. Coconut Milk: 100 ml.
  4. Coriander Powered or Dhania powder: 1 tsp.
  5. Cumin Powder or Jeera: 1 Tsp.
  6. Ginger Garlic Paste: 1 Tsp.
  7. Onion: 1 pureed.
  8. Red Chili Powder: 1 Tsp.
  9. Salt: To taste.

Instructions:

  1. In a blender puree the chopped mint leaves.
  2. Add onion puree and ginger garlic paste.
  3. Blend well.
  4. Put this mixture in the pressure cooker and set the heat on high.
  5. Stir for 2 minutes when browning of the mixture starts.
  6. Add chili powder, cumin powder and coriander powder and mix well.
  7. Add salt now and stir again for about 40 to 45 seconds.
  8. Add chicken pieces in this mixture and stir till the chicken pieces are coated well by the mixture.
  9. Cook on high for another 5 minutes of so, till chicken juices evaporates.
  10. Add coconut milk and stir for about 10 seconds.
  11. Cover the pressure cooker and put weight on the nozzle on the lid of pressure cooker.
  12. Cook on high.
  13. When first whistle comes, turn the heat to low and cook for another 7 minutes.
  14. Chicken is read to be served.
  15. Transfer the chicken with contents in a dish and serve with naan, roti or rice.

Tip: Since the fresh mint leaves are not easily available everywhere and all the year round, so you can also use the dry mint leaves which are easily available in stores.

5 stars from 2 ratings of Mint Coconut Chicken Recipe

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    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      mint in curry? This is new to me. Thanks for sharing the recipe. Voted up

    • Indian Chef profile image
      Author

      Indian Chef 3 years ago from New Delhi India

      Thanks Peach Purple

    • creativelycc profile image

      Carrie L. Cronkite 3 years ago from Maine

      This sounds awesome, it's another recipe I'm going to try! Thank you!

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