Mint Chicken Curry

A creamy curry where the heat of toasted spices meets the sharp freshness of mint. The yogurt sauce perfectly coats pieces of chicken that remain tender.

• Prep: 20 min
• Cook: 35 min
• Difficulty: Medium
• Calories: 360
• Protein: 37 g
• Carbs: 13 g
• Fat: 15 g

Ingredients

• 600 g Chicken cutlet ( cut into 3 cm cubes )
• 200 g yogurt Indian ( whisked )
• 1 pc Mint fresh ( leaves finely chopped )
• 2 pc Yellow onion ( finely minced )
• 3 pc Garlic ( minced )
• 2 tbsp ghee
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tsp Cumin seed
• 1 tbsp garam masala
• 1 pc Thai chili optional ( seeded and minced )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Marinate the chicken

   In a mixing bowl, combine the Indian yogurt with turmeric, ginger powder, and half of the mint. Coat the chicken cubes well and let rest so the meat absorbs the flavors.

2. Sauté the aromatics

   Heat the ghee in a sauté pan. Add the cumin seeds and cinnamon. When they sizzle and release their aroma, add the onions. Let them become translucent without excessive browning.

3. Sear and simmer

   Add the garlic, fresh ginger, and chili, then the chicken with its marinade. Sprinkle with garam masala. Pour in a little water if necessary to get a sauce that coats the spoon. Cover and simmer over low heat.

4. Finishing touches

   Off the heat, stir in the remaining fresh mint. The sauce should be glossy and the chicken should pull apart easily. Adjust seasoning with a pinch of salt.

Chef's tips

• Never boil the sauce violently once the yogurt is added, or it might curdle.
• Toast the whole spices well in the fat at the beginning to release the essential oils.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.