Pepper-mint chicken curry

Why can't moms talk on the phone with kids around? My sons (4 yr and 1 yr old) drove me up the wall today. I could not make one decent conversation without attending to them, hushing them to quiet down, and constantly answering all the 101 questions that pop into their heads as soon as I am talking!!! No wonder my friends have stopped calling me lately. There were days when I could talk for hours, and now, I am happy to just here the phone ring. It means that , people can tolerate me. It is not surprising that my friends circle has changed too. Moms with little kids, most of them.

So, its these two friends I am constantly in touch with. They are both roughly 2,400 miles away from me, and its been close to 2 years since we met. Yet, we just hit it off, every time we talk, and it puts a big smile on my face. I treasure the conversations. Thanks RY and SM. You made my day!

A chicken dish seasoned with black pepper, mint, green pepper, and onions. Vegetarians, swap the chicken with baby potatoes, or diced potatoes! I had to do away with dry mint leaves. But it tastes best with fresh mint. The aroma of roasted pepper, turmeric and mint, yummy!

What I used: Serves 4-6

2lb/1kg boneless chicken, fresh or frozen, cut up into large oblongs lengthwise.
1 large green pepper (use colored peppers if you like) cut lengthwise.
1 large onion cut lengthwise
4 green hot chilies chopped finely (optional if you like it spicy)
4/6 whole curry leaves (optional)
½ cup fresh mint leaves chopped finely or ¼ cup dry mint leaves crushed
Whole garam-masala ( 2/3 cloves, little cinnamon, 2 cardamoms) and bay-leaf(optional)
1and ½ tsp black pepper powder ( add more if you like it spicy)
1tsp jeera (cumin) powder
1/2tsp turmeric powder
2tsp ginger and garlic chopped finely.
Salt to taste
2tsp oil
2tsp lime juice

Heat a large skillet. Add in the oil. Toss in whole garam masala, curry leaves, ginger garlic, green chilies. Roast till the garlic turns light brown. Add the mint and onions. Roast till golden brown, all on medium heat. Keep it covered, if you don’t want the oil splattering all over.
Add in the green pepper. Toss for a few minutes. Don’t cook it down till it is soggy. It’s time to add the chicken. Cook on high for just 2 minutes, till the edges of the chicken get white, and begin to soften. Now reduce to medium heat. Add all the powders and salt. Cook covered for 12-15 minutes. Boneless chicken cooks really fast. Turn off the heat, and add the lime juice.
This tastes really good! It makes a quick curry for dinner.  It goes well with chapathis/tortillas. I served this for dinner with coconut rice, lovely combination!