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.

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.