Thursday's Kitchen Cupboard.

Do you love eating Chicken?
Do you like a few spices ?
Do you like mint?

Just had to share this really easy and tasty recipe from Madhur Jaffrey's cook book Curry Easy which I cooked for this first time this week.

                                              

Its called Chicken Karhai with Mint.  (Karhai means wok)

So chicken cooked quickly in a wok with mint.

Combine in a glass or ceramic bowl, then cover and leave in the fridge for at least 1/2 hour or as long as overnight.

550 g boned,skinned chicken about cut into 2cm pieces
1 teaspoon salt
freshly ground pepper
1/2 teaspoon ground cumin
1  teaspoon ground coriander
1 1/2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1 teaspoon freshly grated ginger
1 tablespoon of olive oil.


Put 3 tablespoons of oil in a wok or large frying pan and set over a medium to high heat.
When hot add 100g of chopped onions, I used fresh bunching onions.
Fry for 1 minute
Add all the chicken and all the marinade, stir-fry for 3 minutes or until the chicken is just cooked through.
Add 3 tablespoons of freshly chopped mint and fry for a few seconds.
Serve.......

I served it with plain boiled rice and some gently steamed cabbage tops.

One of those dishes which was even better the next day cold, I had it with a salad but would be great in a wrap.

Sharing this recipe with Robin and Thursday's Kitchen Garden