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Spice and all things nice

Easy to make, the spicy chicken curry in mint sauce goes best with plain `pilao' rice

BLEND OF TASTES Spicy chicken curry in mint sauce and plain pilao rice PHOTOS: T. SINGARAVELOU

This is a chicken curry that you can make in a jiffy. You can even make it a day earlier; it tastes better that way.

The combination of all the spices and mint leaves makes this chicken curry unique and tastes good when served with plain pilao rice.

Pilao is made in many Muslim and Christian homes in Pondicherry. This simple pilao is made with basmati rice, ghee and onions, with no spices. It is light and goes well with mint chicken curry.

Spicy chicken curry in mint sauce
Serves 6
Time 1 hour
Chicken - 1kg, cut into small pieces
Turmeric - 1tsp
Thick yoghurt - 1 cup
Oil - 1 tbsp
Onion - 1 big, cut fine
Garlic and ginger paste - 1 tbsp
Cardamom - 4, crushed
Cloves - 4
Bay leaf - 1
Cinnamon - 1 small piece
Black pepper (whole) - 1 tbsp
Chilly powder - 1 tsp
Garam masala - half tsp
Nutmeg - quarter tsp
Mint leaves - 3 tbsp

For the garam masala

Black cardamom pods - Peel 15 and discard the pods
Cinnamon stick - 2 big pieces
Black pepper - 1 tbsp
Cumin seeds - 1 tbsp
Cloves - 10
Nutmeg - half

Roast all the ingredients together without oil and grind to a fine powder. Store in an airtight container in the fridge. Marinate the chicken pieces with turmeric, salt, yogurt and set aside for one hour. In a deep frying pan, fry onion and ginger garlic paste till onion is golden. Add cardamom, cloves, bay leaf, cinnamon and peppercorn and stir-fry. Add garam masala, nutmeg and chilly powder and fry for 3 minutes. Add some water and cook till chicken is tender. Add mint leaves, cover and cook for 2 minutes. Serve hot with pilao rice.

Pilao rice
Basmati rice - half kg
Ghee - 4 tbsp
Onions - 2 big, cut fine
Water - 1 litre
Salt

Boil basmati rice and strain it when it is three-fourth cooked. In a deep frying pan, heat ghee and fry onions till golden. Add basmati rice and stir. Leave it for a few minutes with the pan covered till rice is cooked.

KETHARI SRIVANJIAM

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