Go Back
finished chicken curry in decorative bowl, mint chutney in mason jar

Easy Chicken Curry with Spicy Mint Chutney

A Season Two Taste family favorite, comforting and easy.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian, Japanese
Servings 8 Servings

Equipment

  • 1 large stock pot
  • 1 large kitchen spoon
  • 1 set of measuring spoons
  • 1 set of measuring cups
  • 1 Chef Knife
  • 1 Cutting Board
  • 1 Mixing Bowl
  • 1 soup spoon
  • 1 Blender
  • 1 vegetable peeler

Ingredients
  

Curry

  • 2 oz. fresh ginger root, peeled and minced measured by weight, about 2½ Tbspn.
  • 6 oz. yellow onion, peeled and small diced approximately ½ of a large onion
  • 1 oz. large fresh garlic cloves, peeled and lightly crushed about 4 each
  • 2 oz. fresh jalapeno, stemmed and medium sliced 2 medium sized peppers
  • 1 tsp. ground cumin
  • 4 tbsp. curry powder look for "madras" on the label for typically higher quality and potency
  • 1 tsp. ground coriander
  • 3 each large bay leaves
  • 2 each dried hot red chilis optional
  • 1 tbsp. salt
  • 2 tsp. freshly ground black pepper
  • 2¼ lb. boneless and skinless chicken thighs, cut to 1½ inch chunks
  • 3 tbsp. vegetable oil soy, canola, or any light flavor will be fine
  • 1¼ lb. gold potatoes, peeled and cut to large bite sized chunks
  • 1 lb. fresh sweet potato, peeled and cut to large bite sized chunks
  • ½ lb. carrot, peeled and cut to large bite sized chunks
  • ¾ lb. frozen peas
  • ½ gal. water if subbing broth for bouillon, use this instead here
  • 3 tbsp. chicken bouillon paste
  • ⅓ cup cornstarch
  • 1 bunch fresh cilantro roughly picked and chopped, to be added to taste as fresh garnish

Spicy Mint Chutney

  • 8 oz. cucumber, peeled, cored, and rough chopped
  • ½ ounce fresh jalapeno, stem removed, rough chopped ½ of a single large chili, if making milder, chop a little smaller and add in parts, tasting as you go.
  • 25-30 leaves fresh mint
  • 1½ tsp. sugar
  • ½ oz. fresh ginger, peeled and rough chopped
  • 1 tbsp. salt
  • 4 tbsp. fresh squeezed lemon juice roughly the juice of one large lemon
  • ¼ cup cold water

Instructions
 

Curry

  • gather and process all ingredients to proper size and state.
    curry ingredients: chopped potato, sweet potato, whole ginger, sliced jalapeno, diced onion, curry powder, dried red chilies, coriander and cumin
  • heat stock pot over medium high heat
  • In a bowl, combine chicken with all dry spices, toss together to coat
  • add veg. oil to pot, allow to heat for a few seconds
  • add chicken and spices to pot, increase heat to high
  • stir occasionally to sear chicken and fry the spices lightly
  • add onion, jalapeno, ginger, and garlic
  • continue to stir through, allowing aromatics to sweat lightly
  • combine chicken bouillon with water thoroughly, add liquid to pot
  • add carrots, potatoes, and sweet potatoes
  • bring to a rapid boil
  • reduce to low boil/ rapid simmer
  • cook until root vegetables become tender, about 20 minutes
  • add soy milk
  • add frozen peas
  • combine corn starch with cold water to form a homogeneous "slurry"
    corn starch slurry in mixing bowl
  • bring back to a steady boil over high/medium high heat
  • stirring steadily with a spoon, add the starch mixture slowly until curry begins to thicken. be careful to to stir too vigorously, so as not to break up the potatoes
  • reduce heat to low, simmer for 5 to 10 minutes in order to eliminate any starchy flavor
  • serve over favorite rice with cilantro and mint chutney to taste

Mint chutney

  • place all ingredients into blender
  • pulse and blend until pureed
Keyword chicken, Curry, Easy, gluten free