CURRY LEAVES CHICKEN GRAVY

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.

Ingredients

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

Method

• 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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