Cilantro Mint Chicken Curry

Cilantro Mint Chicken Curry
Cilantro Mint Chicken Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CHUTNEY

  • 2

    cups chopped cilantro

  • 2/3

    cup chopped mint leaves

  • 2

    jalapeño peppers, finely chopped

  • 1 1/2

    cups chopped red onion

  • 1

    tbsp chopped ginger

  • 1/2

    tsp asafoetida

  • 1

    cup water

  • CURRY

  • 1/2

    cup canola oil

  • 1 1/2

    tbsp cumin seeds

  • 1

    tbsp coriander seeds

  • 3

    tbsp crushed garlic

  • 1

    tbsp salt

  • 1

    cup plain yogurt or 3/4 cup whole fat buttermilk

  • 3

    lbs chicken thighs, bone in

  • 3

    cups cooked basmati rice

Directions

CHUTNEY Mix cilantro leaves and stems, mint leaves, jalapeño, onions, ginger and asafoetida in a large bowl. Pour 1/3 of this mixture into a blender with 1/3 cup of the water. Purée until smooth. Transfer to a bowl. Repeat two more times with remaining cilantro mixture and water. Set aside. CURRY Heat oil in a heavy, shallow pot on medium for 1 minute. Add cumin and coriander seeds and allow them to sizzle for about 30 seconds. Add garlic and sauté for 3 minutes. Stir in salt. Turn off heat and after 2 to 3 minutes stir in yogurt or buttermilk. Add chicken thighs and stir well. Turn the heat to medium, then cover and cook for 25 minutes, stirring regularly. Remove curry from heat and cool for 30 minutes. Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel meat off bones. Do not shred meat. Discard bones and stir chicken back into curry. Stir in the cilantro mint chutney. About 15 minutes before serving bring curry to a boil on medium heat. Turn heat down to simmer and cook uncovered for 10 minutes. Serve over rice.

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