Mint Chicken Curry
Ingredients
- 600 gChicken cutlet (cut into 3 cm cubes)
- 200 gyogurt Indian (whisked)
- 1 pcMint fresh (leaves finely chopped)
- 2 pcYellow onion (finely minced)
- 3 pcGarlic (minced)
- 2 tbspghee
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tspCumin seed
- 1 tbspgaram masala
- 1 pcThai chili (seeded and minced)
- 1 pinchGray sea salt
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.
