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Chicken curry with mint and yoghurt

  • 4
Chicken curry with mint and yoghurt


  • 1 medium onion, peeled and chopped finely
  • 2 cloves garlic, crushed and peeled
  • 1 tablespoon chopped fresh ginger
  • 1 cup loosely packed mint leaves
  • 2 tablespoons oil
  • 2 teaspoons garam masala
  • ¼ teaspoon chilli powder
  • ¼ teaspoon salt
  • ½ cup natural unsweetened yoghurt
  • 500 grams boneless chicken pieces
  • extra mint to garnish


  1. Place the onion, garlic, ginger and mint leaves in the food processor. Process until the ingredients are finely chopped up.
  2. Heat oil in a heavy-based saucepan. Add mint mixture and cook gently for 5 minutes, stirring occasionally. Add garam masala, chilli powder and salt and cook for 2 mintues while stirring continuously.
  3. Add yoghurt and simmer gently for 2 minutes.
  4. Add chicken pieces and turn them in the spice mixture so they are coated on both sides. Reduce heat to very low, cover saucpan and cook for 10-20 minutes or until chicken is cooked. Cooking time will depend on the size of the chicken pieces.
  5. Garnish with mint and serve with rice, poppadums and accompaniments.

Cooks Tips

- Ideal accompaniements to this curry are: sliced bananas tossed in desiccated coconut, sweet mango chutney, natural yoghurt with thinly sliced or grated cucumber, hot chilli pickles or relishes.

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