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.
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