GREEN CHICKEN CURRY WITH FRESH CILANTRO AND MINT (DO PIAZA)

CHICKEN DO PIAZA

                        CHICKEN OR LAMB CURRY WITH FRESH CILANTRO AND MINT

This is an elegant and easy curry, bright as a summer's day.  A handful or two of fresh green herbs, a bit of peppery heat and the sweetness of onions and fennel bring it together almost effortlessly.  I simply love it,  and I hope you will too.

INGREDIENTS

2 pounds of chicken or lamb cut into curry size pieces

3 Tbsp oil

5 onions thinly sliced, about 5 cups

1 tsp cayenne pepper powder

1 tsp turmeric powder

1 tsp cumin seeds

1/2 tsp fennel seeds

1 1/2 Tbsp ginger garlic paste

2 tsp salt

1 1/2 cup water

1/2 packed cup of fresh cilantro

1/2 packed cup of fresh mint

3 hot green chili peppers

juice of 1 lemon

DIRECTIONS

Combine onions, cayenne pepper, turmeric, cumin seeds, fennel seeds, ginger garlic paste, salt and saute  in oil over medium heat for 3 minutes. 

Add the chicken or lamb pieces and the cup and a half of water.

Cover and simmer over medium heat till done, about 45 minutes for chicken and 1 hour for lamb.

Remove the lid and boil the liquid down for about 7 odd  minutes till the onions make a thick and glossy gravy.

While the chicken or lamb is cooking, combine the green cilantro and mint leaves with the green chilies and lemon juice and blend to a paste.  Add a little water if necessary.

When the chicken curry gravy has reduced add the green herb paste to the curry and simmer very gently for 3 minutes. 

Enjoy! :)