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 Main course & One Pot Meals - Non Vegetarian

November 2009
Low-Cal Winter Delights: Mint-Chicken Curry
Sunita Pant Bansal


  1. Soak the garam masala, coriander powder, turmeric and mint in 2-3 tbsp water and keep aside. Grind the soaked cashewnut to a fine paste and keep aside.
  2. Heat the oil in a heavy pan. Add the garlic, ginger and onion and stir-fry until onion is golden brown.
  3. Add the soaked masala mixture. Stir. Add the cashewnut paste. Stir.
  4. Add the chicken and cook over moderate heat for 5 minutes, stirring occasionally.
  5. Add the water, salt and red chilli to taste. Stir and simmer until the chicken is cooked and gravy has thickened.
  6. Serve hot with pulao.
Serves 2
145 calories per serving

  • 1 tbsp oil
  • 2 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 1 medium onion, finely chopped
  • 5-6 cashewnut, soaked
  • ½ tsp garam masala powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp dried mint
  • Red chilli and salt to taste
  • 250g boneless, skinless chicken breast, diced
  • 2 cups water
Sunita's recipes have been prepared by Chef de Partie Saibur Rahman Khan, Executive Chef Bhuban Mohan Mridha and Executive Sous Chef Vinayaga Murthy at Apollo Health City, Hyderabad

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