Green Chilli Chicken Mince Curry

Ingredients

• 10 Green Chillies (Mild)
• 1/2 cup Coriander Leaves
• 1/4 cup Mint Leaves
• 10 Curry Leaves
• 8 Cashewnuts
• 1 medium Onion or 4 Sambar Onions/Shallots (Fried)
• 1/4 cup Water
• 450 gms Zorabian Chicken Mince
• 2-3 Potatoes (Cut into small cubes)
• 2-3 tbsp Ginger Garlic Paste
• 1 tbsp Gingelly Oil
• as required Juice of 1 Lemon
• 1/2 tsp Turmeric Powder
• 1/2 tsp Salt
• 3 tbsp Gingelly Oil
• 1 tsp Cumin Seeds
• 1 Large Onion (Chopped)
• 1 Large Tomato (Chopped)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Kashmiri Red Chilli Powder
• 2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Salt
• 1/2 cup Thick Coconut Milk
• 1/2 cup Water
• 2 tbsp Coriander Leaves (For Garnish)

Steps

1. Firstly, for the marination of chicken mince, in a large bowl add washed and drained chicken mince, chopped potatoes, ginger garlic paste and gingelly oil and mix well.
2. Next add turmeric powder, salt and lemon juice. Mix well and set aside to marinate for two hours.
3. Now for grinding the ingredients: In a mixer, add the chopped green chillies, cashewnuts and the fried onions.
4. Next add curry leaves and mint leaves.
5. Then add coriander leaves and grind to make a thick paste and set aside. Try to grind without water. If necessary, use very little water as possible.
6. Heat oil in a kadhai. Add cumin seeds and allow it to sizzle for few seconds.
7. Add the chopped onions and sauté till the onions are soft and slightly brown.
8. Add the chopped tomatoes and salt and cover and cook for few minutes till the tomatoes are soft.
9. Add turmeric powder,kashmiri red chilli powder, coriander powder and garam masala powder. Mix well and sauté on low flame for a minute or two.
10. Now add the marinated chicken and potatoes. Sauté on high flame for few minutes. Later reduce the flame to low and cover and cook till the potatoes are tender. At this stage, you may add water according to desired consistency. If you need a dry version, then no need to add water.
11. When done, add the green chilli paste and cook on low flame. After adding the paste, do not cook for long or else the green color will fade away.
12. Add in the thick coconut milk and cook on low flame until oil appears at the surface and it thickens to desired gravy consistency.
13. Switch off the flame and garnish with chopped coriander leaves. Mix it well.
14. Green Chilli Chicken Mince Curry is ready. Serve it with buttered pav, roti, naan or steamed rice.