Cilantro-mint chicken curry
Prep 10 min
Plus Cooking time: 25 minutes
Makes 6 servings
Updated Nov 24, 2014
ChatelaineIngredients
10
large garlic cloves
1/3 cup
4 1/2 tsp
1 tbsp
1 tsp to 1 tbsp
1 cup
buttermilk or 3/4 cup plain yogurt
16
skinless, boneless chicken thighs
2 cups
2/3 cup
chopped fresh mint
2
jalalpenos, seeded and finely chopped
1
1 tbsp
chopped fresh ginger
1/2 tsp
asafetida, optional
1 cup
Instructions
- Mince garlic. Heat oil in a large saucepan over medium heat. Add cumin and coriander seeds. Sizzle 30 seconds. Reduce heat to medium-low. Add garlic. Stir frequently so flavours develop, 2 to 3 min. Add 1 tsp (5 mL) salt. Turn off heat. Let pan sit 3 min. Stir in yogourt, then chicken. Then increase heat to medium. Cover and gently simmer, turning chicken occasionally, until cooked through, 20 to 25 min.
- Meanwhile, for chutney, place half of cilantro, mint, jalapeno, onion, ginger, asafetida (if using) and water in a blender. Purée, scraping down sides as needed. Pour into a bowl. Repeat with remaining ingredients. Set aside.
- When chicken is cooked, stir in chutney. Serve immediately or keep covered in refrigerator up to 2 days. To reheat, bring to a boil over medium heat, stirring often. Then reduce heat to medium-low and stir often until hot.
This delicate curry tastes best when you include both cilantro leaves and stems.
SHOPPING TIP
Asafetida is a pungent-smelling spice with a mild taste that’s sold at Indian grocers. However, the recipe will also taste fine without it.
Nutrition
Calories 464, Protein 46.6 g, Fat 25.5 g, Fibre 1.9 g, Sodium 612 mg.
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