Ingredients

• 1kg - chicken, cut into medium-sized pieces
• 3 - onions, chopped finely
• 2 - large tomatoes, chopped
• 1 tsp - ginger paste
• 1 tsp - garlic paste
• 1 tsp - coriander powder
• 1 tsp - turmeric powder
• 1/2 cup - grated coconut
• salt to taste
• 2 tsp - chopped coriander leaves
• 2 tsp - chopped mint leaves
• 3 tbsp - oil
• 2 tsp - chilli powder

How to Make Chicken In Mint And Coriander Gravy

• Grind the coconut and half the onions to a smooth paste.
• Heat oil in a pan and fry the remaining onions until golden brown.
• Add the coconut-onion paste and fry for about 5 minutes on low heat.
• Add the chilli powder, ginger paste, garlic paste, coriander powder, turmeric powder, and tomatoes, and keep frying until the tomatoes are reduced to pulp.
• Add the chicken and mix well.
• Add salt, 2 cups of water, mint, and coriander leaves, and simmer until the chicken is cooked well and the gravy is thick.
• Serve hot with rice or chapati.
• Recipe Courtesy: Anglo-Indian Recipes