This dish serves 4 people and takes somewhere in the neighborhood of 45 minutes to
an hour from start to finish.  However, the chicken is best marinated a few hours to
overnight.  Marinade:  some oil, some garlic, few big spoons of yogurt, some tumeric, salt & pepper. 

Remember, cooking is a labour of love.  Most of these ingredients are going in the food processor, so don’t worry about fancy chopping.  I try to relate the quanitity of ingredients to handfuls and such…I don’t really use measuring cups.

(image via Wikipedia)

Ingredients

• Half a handful of chopped fresh cilantro
• Two small handfuls of chopped spinach
• A one inch piece of fresh ginger – finely chopped
• 3 large garlic gloves – cut in 4’s
• 2-3 fresh green chiles – more for spicier – less for less
• 5 stocks chopped fresh mint leaves (half a handful)
• 2 capfuls of lemon juice
• 1/3 cup plain yogurt
• 4 tbsp sunflower oil or olive oil
• A large onion finely chopped
• 1lb boneless skinless chicken breasts (basically 2 large chicken breasts) – cut into 1 inch cubes
• 1 small spoon of tumeric
• 2 pinches of sugar
• Salt to taste
• 1 small tomato – take out seeds and cut into thin strips for garnish
• Cooked basmati rice

Method

Throw the cilantro, spinach, ginger, garlic, chiles, mint, lemon juice and a bit of salt in a food processor or blender and process until it is a very smooth paste.  If it isn’t blending well, add a bit of water.  Remove and set aside in a bowl.

Whisk the yogurt in a bowl until smooth – set aside.  Heat oil in a saucepan and cook the onion until it is soft (5-6 minutes) – stir frequently.

Add the chicken to the pan and stir fry over medium-high heat for a few minutes until the meat turns white.  Add the tumeric, sugar and salt.  Stir fry for an additional 2 minutes then reduce to medium – then add half of the yogurt.  Cook for a minute and add the remaining yogurt.  Cook over medium heat until the yogurt lookes like a thick batter.

Add the herb and spice paste and cook for 4-5 minutes – stir constantly.  Remove from heat.  Garnish with strips of tomato.  Serve over cooked basmati rice.  Sprinkle a little finely chopped mint around the edge of the plate or bowl.

I hope you enjoy as much as my guests did.

Cheers,

ML