Mint Chicken Curry (Marathi Rasaa) (Edit recipe)

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.

1 hour

30 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Shivangi Rao

View original recipe

Serves: 10

Ingredients

For Marinating Chicken

4 lb Boneless Skinless Chicken Thigh, cut into 1-2 inch cubes (can also use drumsticks, or a combo)
1 cup Mint Leaves
.75 cup Cilantro
8 Green Chilies, Serrano or Thai
1 2-inch pieces Ginger Root
10-12 cloves Garlic
1/4 cup Lemon Juice

For Curry

1 Yellow Onion, large, finely chopped
4 Tbsp Coconut Oil, or ghee
2 Bay Leaf
8-10 Whole Cloves
2 Whole Cinnamon Stick, 1 inch long each
10-12 Whole Black Peppercorns
2 tsp Garam Masala
1 tsp Turmeric
1-2 tsp Salt, (adjust to taste)
6.75 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!