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Wednesday, September 17, 2008

Mint Chicken Curry

This is a recipe that combines mint, yogurt and tomato flavors. It is not something I'd have every week, but it is definitely interesting. Recipe from my Indian recipe book.


1 medium onion, chopped
4 garlic cloves, crushed
2 tablespoons chopped fresh mint*
1 tablespoon grated ginger
3 tablespoons ghee
2 teaspoons garam masala
1 teaspoon chili powder
1 1/2 lb (~ 750 g) boneless skinless chicken breast, cubed
1/2 cup plain yogurt
6 oz (180 g) chopped tomatoes

*I cut up 4 peppermint teabags, which came up to about 4 tablespoons dried mint.


Place onion, garlic, mint and ginger in a food processor and blend to a smooth paste.
In a saucepan heat the ghee and gently fry the paste for about 5 minutes.
Add the garam masala and chili powder and fry for 1 more minute.
Add chicken, toss to cover with spice mix and cook for further 5 minutes.
Add yogurt and tomatoes, stir well.
Simmer, covered for about 15 minutes or until the chicken is cooked through.
Remove the cover and simmer for 30 more minutes to thicken the sauce.
Serve with steamed rice (or loads of bread :).

1 comment:

Siri said...

Ooooh, I'm going to have to try this. I'll do what I do with curry chicken - make two bathes, one with veggies and one with meat.

Btw, I used your Chicken Curry recipe with a new recipe - curried couscous with veggies. It's so damned versatile!