Chicken with Coriander and Mint

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 full - chicken
  • 1 tbsp - coriander leaves
  • 1 stalk - mint leaves
  • 2 - green chilli
  • 1 - black cardamom
  • 1 - small piece of cinnamon stick
  • 1 piece - star anise
  • 1 tbsp - coconut
  • 1 tsp - cumin seeds
  • 1 tsp - fennel seeds
  • 3 tsp - ginger garlic paste
  • 1 - onion
  • 1 - tomato
  • salt as required
  • 2 tbsp - oil

How to Make Chicken with Coriander and Mint

  • Wash the chicken well and cut them into small pieces.
  • Fry the coconut, cumin, cinnamon and fennel seeds in a dry pan until they become slightly brown, grind it along with green chilly, coriander and mint leaves.
  • Heat oil in a pan, season it with cardamom and star anise, add the ginger garlic paste and finely chopped onions and fry it until they turn golden brown, add the tomatoes and cook until they are well mashed.
  • Add the chicken and leave enough water to cook the chicken.
  • When the chicken is nearly done add the ground paste and leave it simmer until oil floats on top of the gravy.
  • Serve hot with rice or roti.
  • Recipe Courtesy: Taste of Pearl City