1/2kg chicken
1 cup chopped onion
5 tomatoes, cut into small pieces
1 1/2 tsp ginger garlic paste
3 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tsp salt
3 tbsp oil
1/2 cup scraped coconut
5 tsp mint leaves
5 tsp sesame seeds
1 inch piece cinnamon
2 cloves
1 cardamom

Mint Chicken Curry

1. Cut, clean and wash the chicken pieces. Add salt, turmeric powder and keep aside.
2. Fry the coconut in a kadai (without oil) untill light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom.
3. Heat oil in kadai, add the onions and fry untill brown, then add the ginger garlic paste. Now add the chicken, chili powder, coriander powder and saute for few minutes.
4. Add the tomatoes and ground mixture. Add little water and cook till the chicken is completely cooked.
   Allow this to be on medium flame for 10 minutes or until the gravy thickens.
5. Garnish with fresh cut coriander leaves. This dish is good for plain rice, parathas and chappatis.
   Serves: 4-6
   Preparation time: 20-30 minutes