We made cilantro mint chicken curry last night for dinner. I don't think it's the best looking dish because it's pretty much just green, but it definitely had a nice taste. Not too spicy, has a good zing, and relatively easy to make.
It was fun taking pictures of the food with my new dSLR camera and very new 50mm lens. I don't really know what I'm doing with the camera yet, so the pictures are only using auto settings so far, but I still think they look way better than the old camera.
We hurriedly ate dinner so we could head out to watch the Olympic torch go by. There is a definite buzz in the city and it was the first time I really felt the magnitude of the Olympics. It's going to be a fun couple of weeks.
Cilantro Mint Chicken Curry
Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 6 servings
Cilantro Mint Chutney
2 cups chopped cilantro (use leaves and stem)
2/3 cup chopped mint (leaves only)
2 jalapeno peppers, finely chopped
1 1/2 cups chopped red onion (about 1 large)
1 tbsp chopped ginger
2/3 cup water
- Mix cilantro, mint, jalapeno peppers, onion, and ginger in a large bowl.
- Pour one third of the mixture into a blender with one third of the water. Puree until smooth and then transfer to a clean bowl.
- Repeat two more times with the remaining cilantro mint mixture and remaining water.
- Set green chutney aside while preparing the curry.
1/2 cup vegetable oil
1 1/2 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp chopped garlic
1 tbsp salt
1 cup plain yogurt (or 3/4 cup buttermilk)
3 lbs chicken thighs (we used drumsticks)
- Heat oil in a heavy, shallow pot for one minute.
- Add cumin and coriander seeds and allow them to sizzle for about 30 seconds.
- Add garlic and saute for about 3 minutes, or until golden brown.
- Stir in salt, then turn off the heat.
- After 2 or 3 minutes, stir in yogurt (or buttermilk).
- Add the chicken thighs and stir well.
- Turn the heat to medium, cover, and cook for about 25 minutes, stirring regularly.
- Remove curry from the heat and cool for about 20 minutes.
- Peel the chicken meat off the bones and stir the meat back into the curry.
- Add the cilantro mint chutney and stir.
- About 15 minutes before serving, bring the curry to a boil on medium heat, then turn down and simmer, uncovered, for about 10 minutes.
- Serve with plain basmati rice.