Chicken Yogurt Curry with Mint Recipe

Chicken Yogurt Curry with Mint Recipes

Ingredients :

1 onion, chopped

4 garlic cloves, crushed

15g (1/2 oz) mint leaves

1 tbsp peeled and grated fresh root ginger

3 tbsp ghee

1/2 tsp saffron threads, infused in 2 tbsp boiling water for 10 minutes

2 tsp garam masala

1 tsp chili powder

750g (1.5 lb) boneless, skinless chicken breasts

1/2 tsp salt

100ml (3.5 fl oz) natural yogurt

175g (6 oz) tomatoes, chopped


To garnish -

sprigs of mint

Method :

Place the onion, garlic, mint leaves and ginger in a blender or food processor and blend to a smooth paste.

Heat the ghee in a large, heavy-based pan, add the blended paste and fry gently for 5 minutes.

Add the saffron with its infused water, the garam masala and chili powder and fry for a further 1 minute.

Cut each chicken breast into 3 pieces and add the pieces to the pan with the salt. Stir to coat the chicken thoroughly in the spice mixture and cook for a further 5 minutes, to seal the chicken.

Add the yogurt and tomatoes and stir well. Cover the pan and simmer gently for 15 minutes, until the chicken is cooked through.

Remove the lid and simmer uncovered for 45 minutes more to thicken the sauce slightly. Taste the sauce and adjust the amount of salt, if necessary.

Transfer the curry to a warmed serving dish and garnish with mint sprigs.

Serves 4-6

Yogurt and mint is a classic combination and it is often used to complement more spicy, robust ingredients. In this chicken recipe it works with the chili to create a spicy yet cool flavor.

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