Coriander mint curry
Coriander mint chicken curry
Serves 4-6
One of my favourite cheat dishes; you can cook the curry on a Sunday and keep it in the fridge in an air-tight container for up to a week. I sometimes use cubes of pan-fried firm tofu instead of chicken.
Pair the curry with rice and a salad and soup for dinner. For lunch, make a curry and red apple sandwich with lettuce, cucumber slices, curry gravy and apple chopped into tiny cubes. Another option is to put it into pita bread with sundried tomatoes, lettuce leaves and cucumber slices.
I like a glass of cold Riesling with this dish.
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2 cups fresh coriander leaves
1 cup fresh mint leaves
1-6 green chillies (to taste)
4 cloves garlic
2½ cm ginger, sliced
half cup ground almonds or cashews
2tsp cumin powder
1 medium tomato, finely chopped
500g chicken, skinned and cut into bite-size pieces
2 cups water or stock
1-2 tsp sea salt (to taste)
First
Combine coriander, mint, chillies, garlic, ginger, nuts and cumin in a blender
and blend into a fine paste. Put paste and the rest of the ingredients into
a pot and cook on medium heat till it comes to a boil.
Second
Lower heat, cover and simmer for 20-30mins till chicken is cooked. Adjust
the taste of the dish by adding salt. Garnish with green leafy things.