Friday, 18 March 2016

Minty Chicken Curry

If you love Mint tea like I do, this is a dish to consider. The tea gives a distinct flavour to the dish and with the amount of curry and the heat you can have this on a scale from mild to hot.

I used dried Moroccan Nana Mint leaves, but if you don´t have that, just use 3 tea bags.
This dish is served with Raisin rice, just Basamti rice cooked with plum dried raisins.

3 tbsp Nana Mint leaves
500 ml boiling water
1 lemon
4 tbsp curry powder
1/2 tsp salt
1/2 tsp chilli
1 tbsp flour
600 g chicken breast
2 spring onions
1 medium onion
1 small celeriac
1 Granny Smith apple
2 cloves of garlic
1 knob of ginger
3 tbsp coconut oil
1 tsp fenugreek
salt and pepper
1 tbsp mint leaves
1 cup Basmati rice
1/4 cup dried raisins

Start with the Mint Tea and add the leaves to the boiling water and let it steep for 10 minutes. Pour through a sieve and add the salt, 2 tbsp of curry and the lemon juice, give it a stir.

Chop the onions, garlic and ginger, chop the celeriac and apple into bite size pieces. The chicken breast as well, season with salt and pepper.

Bring the rice to a boil in salted water and add the raisins.

Bring the coconut oil in a large pan up to heat, fry off the chicken pieces until they loose their raw state, add the onions garlic and ginger, fry 2 more minutes and add the curry, fenugreek, chilli and the flour.  Get in the tea mix and add the veg and apple. Cook for 10 minutes without a lid, the liquid should reduce.

Serve with fresh mint leaves 

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