Mint Chicken Curry with Coconut Milk and Curd

Ingredients :

Chicken - 500 gm (chopped) Mint Leaves - 1/2 cup (chopped) Thick Coconut Milk - 1 cup Curd - 1/4 cup Onion - 1 no (chopped) Red Chili Powder - 1 tsp Roasted Poppy Seeds Powder -1/2 tsp Cumin Seeds Powder - 3/4 tsp Turmeric Powder - 1/4 tsp Pepper Powder - 1/4 tsp Ginger and Garlic Paste - 1/2 tsp Cinnamon Sticks - 3 nos (2" long) Star Anise - 1 no Cloves - 5 nos Oil - 2 tbsp Salt to taste.

Method :

Heat Oil in a Pressure Cooker, roast Cinnamon Sticks, Cloves and Star Anise. Add Onion and saute until light golden colour, then add Ginger and Garlic Paste, saute until raw smell leaves. Add Chicken pieces and saute until there should not be Water.

Add Curd, Red Chili Powder, Cumin Seeds Powder, Poppy Seeds Powder, Pepper Powder, Turmeric Powder and required Salt, saute until raw smell leaves. Add Mint Leaves and saute for few seconds. Finally add Coconut Milk, close the lid, cook for 1 whistle and 5 Min's in simmer. When all the steam has escaped, open Pressure Cooker and ready to serve.

Serving Suggestion : Serve hot with White Rice or Idly or Dosa with Hot Chicken Gravy