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.
Cilantro-mint chicken curry
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PREP TIME
10 min
Makes
6 servings
* PLUS Cooking time: 25 minutes
Ingredients
- 10 large garlic cloves
- 1/3 cup vegetable oil
- 4 1/2 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp to 1 tbsp salt
- 1 cup buttermilk or 3/4 cup plain yogurt
- 16 skinless, boneless chicken thighs
- 2 cups chopped fresh cilantro , with stems
- 2/3 cup chopped fresh mint
- 2 jalalpenos , seeded and finely chopped
- 1 large red onion , chopped
- 1 tbsp chopped fresh ginger
- 1/2 tsp asafetida , optional
- 1 cup water
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.
Nutrition (per serving)
- Calories
- 464,
- Protein
- 46.6 g,
- Fat
- 25.5 g,
- Fibre
- 1.9 g,
- Sodium
- 612 mg.
FILED UNDER: Dinner Indian stovetop world cuisine
