Cilantro-mint chicken curry

Prep 10 min
Plus Cooking time: 25 minutes
Makes 6 servings

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1/3 cup
4 1/2 tsp
1 tsp to 1 tbsp
1 cup
buttermilk or 3/4 cup plain yogurt
skinless, boneless chicken thighs
2 cups
chopped fresh cilantro, with stems
2/3 cup
chopped fresh mint
jalalpenos, seeded and finely chopped
large red onion, chopped
1 tbsp
chopped fresh ginger
1/2 tsp
asafetida, optional
1 cup


  • 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.


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.


Calories 464, Protein 46.6 g, Fat 25.5 g, Fibre 1.9 g, Sodium 612 mg.
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