Cilantro Mint Chicken Curry, New Camera, and the Olympic Torch

While we were away, my mom was in town house- and dog-sitting for us. She went to an Indian market and bought almost every ingredient listed in the Vij's cookbook, so expect a few posts on some Indian meals as we try out recipes from the book.

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
Print recipe

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

1. Mix cilantro, mint, jalapeno peppers, onion, and ginger in a large bowl.



2. 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.



3. Repeat two more times with the remaining cilantro mint mixture and remaining water.


4. Set green chutney aside while preparing the curry.

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)

1. Heat oil in a heavy, shallow pot for one minute.


2. Add cumin and coriander seeds and allow them to sizzle for about 30 seconds.


3. Add garlic and saute for about 3 minutes, or until golden brown.


4. Stir in salt, then turn off the heat.


5. After 2 or 3 minutes, stir in yogurt (or buttermilk).


6. Add the chicken thighs and stir well.



7. Turn the heat to medium, cover, and cook for about 25 minutes, stirring regularly.


8. Remove curry from the heat and cool for about 20 minutes.


9. Peel the chicken meat off the bones and stir the meat back into the curry.


10. Add the cilantro mint chutney and stir.


11. About 15 minutes before serving, bring the curry to a boil on medium heat, then turn down and simmer, uncovered, for about 10 minutes.


12. Serve with plain basmati rice.