Mint Chicken Curry (Marathi Rasaa)
Tender pieces of chicken are marinated in warm spices like garam masala, turmeric, cinnamon, cloves and more and then cooked in the fresh and delicious curry. It’s melt-in-your-mouth delicious and a perfectly seasonal curry to make during hot summer months! Grain free, dairy free, gluten free, nut free and whole 30 friendly.
PREP TIME
1 hour
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 10
Ingredients
For Marinating Chicken
- 4 lb4 lb4 lb Boneless Skinless Chicken Thigh, cut into 1-2 inch cubes (can also use drumsticks, or a combo)
- 1 cup1 cup1 cup Mint Leaves
- .75 cup.75 cup.75 cup Cilantro
- 888 Green Chilies, Serrano or Thai
- 1 2-inch pieces1 2-inch pieces1 2-inch pieces Ginger Root
- 10-12 cloves10-12 cloves10-12 cloves Garlic
- 1/4 cup1/4 cup1/4 cup Lemon Juice
For Curry
- 111 Yellow Onion, large, finely chopped
- 4 Tbsp4 Tbsp4 Tbsp Coconut Oil, or ghee
- 222 Bay Leaf
- 8-108-108-10 Whole Cloves
- 222 Whole Cinnamon Stick, 1 inch long each
- 10-1210-1210-12 Whole Black Peppercorns
- 2 tsp2 tsp2 tsp Garam Masala
- 1 tsp1 tsp1 tsp Turmeric
- 1-2 tsp1-2 tsp1-2 tsp Salt, (adjust to taste)
- 6.75 oz6.75 oz6.75 oz Coconut Milk, full fat (1/2 can)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Blend all marinade ingredients into a paste (may use a little water if needed but keep it minimal)
- Marinate chicken with this paste, plus salt and turmeric powder for at least 1 hour (preferably a few hours).
- Chop one yellow onion finely.
- Add oil to a large wok or 6 quart pan on medium high heat. Once oil is hot, Add bay leaves, cloves, cinnamon sticks and peppercorns. Temper and sauté in oil for a minute or two and then add chopped onions. Sauté until golden brown.
- Add marinated chicken. Sauté for 5-6 minutes.
- Cover it on medium heat and let cook for 8-10 more minutes, stirring gently in between so it doesn't burn. Do not add water unless required.
- Remove lid, and add garam masala. Mix well with chicken.
- Add 1/2 cup of full fat coconut milk (preferably cream). Stir well.
- Cover again and let cook for 3-4 more minutes.
- Taste and adjust seasonings once chicken is cooked.
- Serve immediately!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 359 |
| Fat: | 18 g |
| Carbohydrates: | 10 g |
| Protein: | 36 g |
| Cholesterol: | 0 g |
| Sodium: | 315 mg |
| Fiber: | 5 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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