Chicken with Mint

Adapted from Best-Ever Curry Cookbook by Mridula Baljekar. As usual with recipes from this book, I’m taking the ingredient list and using my own methods and process.

• 2-3 boneless, skinless chicken breasts (or use 5-6 thighs)
• Ghee
• 6 scallions, whites and greens separately chopped
• Fresh ginger, minced (2 tsp)
• 2 cloves garlic, minced (my addition)
• Crushed red pepper flakes to taste
• 2 Tbsp tomato paste (my addition)
• 2 Tbsp lemon juice
• 1 can white beans or chickpeas (my addition)
• 3 large tomatoes, chopped (or 15 oz can diced)
• Small bunch mint
• Plenty of chopped cilantro
• Salt and pepper

Cook chicken using sear-and-steam method. Remove chicken and set aside. (Slice when cool.) Pour off and reserve liquid. Heat 2 Tbsp ghee in now-empty pan. Saute scallion whites until lightly browned. Add tomato paste, ginger, garlic, pepper flakes, liquid from cooking the chicken, and 1 Tbsp lemon juice. Cook briefly. Add canned beans, with liquid, and simmer gently while you prep the rest of the ingredients. Add tomatoes, scallion greens, sliced chicken, cilantro, mint, and additional Tbsp lemon juice. Stir in 1/2 tsp salt and plenty of pepper, then taste and add more of each as desired.
Serve with spiced rice or pulao.

Classic Pulao (from Mridula Baljekar)

• 1.5 cups basmati rice, rinsed
• 2 cups chicken broth
• 1/4 cup butter or 3 Tbsp ghee
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1 cinnamon stick
• 6 cardamom pods
• 1 bay leaf
• Pinch saffron or turmeric, or 1 tsp curry powder
• 3/4 tsp salt
• 1/2 cup cashews
• 1/2 cup golden raisins

Melt butter in large saucepan. Saute onions until soft. Stir in rice, cook and stir until moisture is evaporated. Stir in garlic, spices and salt, then add chicken broth. Bring to a boil, then reduce heat and cook for 18 mins. Turn off heat and let stand for 10 minutes. Stir in nuts and raisins.