Spicy Chicken with Mint and Coriander / Kozhi Curry

Source : This chicken curry is inspired from Manju's Biriyani Recipe.

You Need

Chicken - cut into medium peices, 1.5 kg

For Marinade You Need :

1. Ginger -  2 inch peice

2. Garlic - 12 pods

3. Coriander Leaves - 1 cup

4. Mint Leaves - 1/2 cup

5. Garam Masala - 1 tbsp

6. Curd - 1/2 cups

7. Green chilly - 4

8. Pepper powder - 1/2 tsp

9. Soya Sauce - 2 tbsp

10. Salt - To taste

For Gravy You Need :

1. Cinnamon - 2 inch peice, cut into small peices

2. Cloves - 4.

3. Green cardomom - 4

4. Star anise - 2

5. Mace - 1 tsp

6. Bay Leaves - 2

7. Cumin seeds - 1 tsp

8. Onions - medium sized, 5, finely chopped

9. Ginger - 2 inch peice, crushed

10. Garlic - 12 pods, crushed

11. Turmeric powder - 1/2 tsp

12. Chilly powder - 1 tbsp

13. Coriander powder - 1 tbsp

14. Garam Masala - 1 tbsp

15.Curry Leaves - 2 sprigs

16. Tomatoes - 3 , chopped

17. Salt - To Taste

18. Thick Coconut Milk - 1/2 cup

For Tempering You Need :

1. Oil - 1 tbsp

2. Shallots - 5, slit in half

3. Dry Red Chilly - 2

4. Mustard seeds - 1 tsp

5. Curry leaves - 1 sprig

Method of Preparation

1. Clean, wash and drain the chicken.

2. Using a blender, roughly blend all the ingredients under marinade. Be careful with the salt since the soya sauce is also salty.

3. Pour the mixture into bowl, add chicken peices and mix well.

4. Cover the bowl and refridgerate overnight.

5. Heat oil in a wide based vessel and throw in cinnamon, cloves, green  cardamom,  star anise, mace,  bay leaves and cumin seeds. 

6. When the spices start emitting aroma, add the chopped onions and curry leaves. Saute till golden brown.

7. Add crushed ginger and garlic. Saute till the raw smell is gone.

8. Add garam masala, turmeric powder, chilly powder and coriander powder. Saute for 5 minutes.

9. Add the chopped tomatoes, let it cook till they are soft and mushy.

10. Add the marinated chicken and mix well with the spices and onion mixture. Reduce heat to medium. Let it cook for 5 minutes.

11. Add water only if you want more gravy. Normally there will be enough water from the marinade and chicken without the need to add more water.

12. Check salt and add more if required.

13. Cook till the chicken is done and you have obtained the desired consistency for your curry.
14. Pour the thick coconut milk and bring to boil.
15. Switch off heat.

16. Heat oil in a small pan and splutter mustard seeds.

17. Add shallots, dry red chillies and curry leaves. Saute till done.

18. Pour this onto the chicken curry.

17. Serve hot with rice or chappati.

King Fish Cutlets/ Meen Cutlets

Ingredients

1. King Fish - 1 kg
2. Turmeric - 1/2 tsp
3. Pepper powder - 1/2 tsp
4. Salt - To taste

5. Potatoes - medium sized, 4

6. Onions - medium sized, 5, finely chopped
7. Curry Leaves - 4 sprigs, chopped

8. Ginger - 2 inch piece, chopped
9. Garlic - 12 pods, chopped
10. Green chillies - 8, chopped

11. Turmeric powder - 1/2 tsp
12. Chilly powder - 1 tsp
13. Coriander powder - 1 tsp

14. Coriander leaves - 1 fistful, chopped

15. Egg whites - 2
16. Bread crumbs
17. Oil to fry

Method of Preparation

1. Wash and clean the fish.
2. Boil water in a vessel, enough to cover the fish.
3. When the water boils add the cleaned fish pieces, turmeric powder , pepper powder and salt.

4. When the fish is being cooked, peel and wash the potatoes.
5. Boil them in another vessel without adding any salt. Keep aside to cool.

6. When the fish is cooked, remove from fire, drain the water and keep aside to cool.
7. When the fish has cooled, remove bones and shred into small pieces.

8. Smash the potatoes in a separate bowl.

9. Heat oil in a vessel and add the onions and curry leaves. Saute till golden brown.
10. Add the  chopped ginger, garlic and curry leaves. Saute till the raw smells goes.
11. To this mixture, add the shredded fish, chilly powder, coriander powder , turmeric powder and mix well. Saute for 5 minutes.
12. When done, add the chopped coriander leaves and mix. Add more salt if required.
13. Switch off the fire and let it cool.

14. Now mix together the potato and the fish mixture.  Check and add salt if required. 

15. Make small balls with the dough.
16. Flatten each ball , dip both sides in the egg white and then in bread crumbs covering all sides evenly.
17. Shallow fry the cutlets in oil, browning all sides equally.

18. Serve hot with curd-mint chutney.

Note : The cutlet mixture is best when refrigerated overnight and used the next day.