I often experiment in the kitchen as I like to make new dishes. This gravy is one of those that I tried at home recently. The wonderful flavour and aroma of curry leaves along with mint, coriander leaves and green chillies gives a great taste to the chicken. You can serve this with Roti or any variety rice of your choice.


300 gms boneless chicken
3/4 cup curry leaves
1/2 cup coriander leaves
1/2 cup mint leaves
2 green chillies
White pepper powder (optional)
Salt to taste
1 lemon
4 tbsp oil
2 tbsp ginger garlic paste
1 onion finely chopped


  • Take curry leaves, coriander leaves, mint leaves and green chillies in a mixer grinder and grind to a smooth paste.
  • Heat oil in a pan, add onions and sauté till the onions turn soft.
  • Add ginger garlic paste and sauté till the raw smell goes
  • Add the ground paste and mix well.
  • Add salt and 1 cup water and bring to a boil.
  • Finally add the chicken pieces and lemon juice and mix well
  • Continue cooking for 5 more minutes, then reduce heat and close a lid.
  • Cook for about 15 minutes or till the chicken is tender while stirring occasionally.
  • You will get a thick gravy.
  • Check for taste and if necessary add some salt and white pepper.
  • Switch off the gas and transfer to a serving bowl.
  • Garnish with sliced onion rings and tomato rose and serve hot with pulao, chapathi or any variety rice of your choice.

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