Poultry Recipes - Chicken in Coriander, Mint and Yoghurt

Ingredients

• 4 large cloves garlic, chopped

• 2.5 cm/1 in ginger root, chopped

• 1 onion, chopped

• 1 kg/2 lb chicken pieces, skinned

• 120 ml/4 fl oz/1/2 cup oil

• 5 ml/1 tsp mustard seeds

• 5 ml/1 tsp cumin seeds

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground coriander (cilantro)

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground turmeric

• salt

• 450 ml/3/4 pt/2 cups natural (plain) yoghurt

• 100 g/4 oz fresh coriander (cilantro) leaves

• 25 g/ 1 oz fresh mint leaves

• 1 small green chili, chopped

• 45 ml/3 tbsp lemon juice

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Method:

1. Blend the garlic, ginger and onion to a smooth paste in a blender or food processor. Rub over the chicken and leave to marinate for 1 hour.

2. Heat half the oil and fry the marinated chicken pieces over a medium heat for about 30 minutes until light brown. Heat the remaining oil in a separate pan and fry the mustard seeds until they start crackling.

3. Add the cumin seeds and fry until browned. Stir in the ground spices and salt. Blend the yoghurt, coriander, mint and chili to a paste then stir it into the pan and bring to the boil.

4. Add the fried chicken pieces and cook for 20 minutes until the sauce is the consistency you prefer. Add the lemon juice. Serve hot with rice, dal and a cauliflower-potato dish.