Cafreal Chicken Curry

Ingredients

• 1 kg (2.2 lbs) chicken, cut into pieces 1 kg (2.2 lbs) chicken, cut into pieces
• 1 cup (240 ml) fresh coriander leaves 1 cup (240 ml) fresh coriander leaves
• 1/2 cup (120 ml) fresh mint leaves 1/2 cup (120 ml) fresh mint leaves
• 4-5 green chilies, deseeded 4-5 green chilies, deseeded
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, combine the coriander leaves, mint leaves, green chilies, ginger-garlic paste, cumin seeds, black peppercorns, turmeric powder, garam masala, lemon juice, and salt. Blend until you have a smooth paste.
2. 2.
   Marinate the chicken pieces with the prepared paste, ensuring they are well coated. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. 3.
   Heat vegetable oil in a large pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides.
4. 4.
   Pour in any remaining marinade and add water as needed to achieve the desired consistency of the curry.
5. 5.
   Cover the pan and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Adjust the seasoning if needed and garnish with fresh coriander leaves.
7. 7.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Coriander leaves — Make sure to use fresh coriander leaves for the best flavor. Wash them thoroughly and pat them dry before blending.
• Mint leaves — Similarly, use fresh mint leaves to enhance the freshness of the dish. Remove any tough stems before blending.
• Green chilies — Adjust the number of green chilies according to your spice preference. Deseed them if you prefer a milder heat.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice before serving.
• If you prefer a spicier curry, you can leave the seeds in the green chilies or add a pinch of red chili powder.
• To make the dish more indulgent, you can add a splash of coconut milk to the curry.
• If you don't have a blender, you can finely chop the coriander leaves, mint leaves, and green chilies and mix them with the other marinade ingredients.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Cafreal Chicken Curry hot with steamed rice or naan bread. Garnish with fresh coriander leaves for an added touch of freshness.

Presentation advice

To enhance the presentation, sprinkle some chopped coriander leaves on top of the curry before serving. Serve it in a vibrant colored bowl or on a decorative plate to make it visually appealing.