Wednesday, March 24, 2010

Cilantro-Mint Chicken Curry

The reason I recommend making the chutney in two batches is that most food processors can’t hold all the ingredients at once.

(serves two adults and two children with leftovers)

The Cilantro-Mint Chutney
2 bunches fresh cilantro, stems included
1 bunch fresh mint, stems removed
2 jalapeno peppers, trimmed and seeded
1 large red onion, coarsely chopped
2-inch piece fresh ginger, coarsely chopped
1 c cold water

The Curry
2 Tbs cumin seeds
1 Tbs coriander seeds
3 cloves garlic
½ c canola oil
1 c yogurt
1 Tbs kosher salt
2½ lb boneless chicken thighs

1. Using a food processor, puree the chutney ingredients in two batches, using half of each ingredient per batch. Combine the batches and set aside.

2. Measure the cumin and coriander seeds. Peel, trim, and press the garlic.

3. Using a large heavy skillet with a tight-fitting lid, heat the oil over medium heat until it’s hot enough to make a cumin seed sizzle. Add the cumin and coriander seeds and cook for 30 seconds. Add the garlic and cook until it begins to brown, about another 30 seconds. Add the yogurt and salt. Stir well. Then add the chicken thighs in a single layer. Cover and cook for 25 minutes, stirring occasionally.

4. Once the thighs becomes tender, shred them use two forks to pull them apart. Then stir in the cilantro-mint chutney. Simmer, uncovered, for at least 10 minutes. Serve with basmati rice.

• Wear an apron when adding the yogurt because the oil tends to splatter.

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