Chicken and cooling herb curry

Chicken and cooling herb curry

By
From
Eat Right For Your Body Type
Serves
3-4
Photographer
Lisa Linder

This wonderful curry is cooked with coriander and mint, both of which have cooling properties to balance the heat in the chicken and aid digestion. I use small chicken or poussin with the bones in, as the flavour from the bones really rounds off the sauce. If you are using normal chicken, add chicken stock instead of water. The sauce ingredients are great for all doshas. Serve with spelt rotis, grilled flatbreads or basmati rice. Kapha can serve with quinoa, millet or pearl barley to soak up the gravy.

Ingredients

Quantity Ingredient
2 tablespoons ghee or vegetable oil, (kapha, use half)
1 small onion, peeled and sliced
750g small chicken, skinned and jointed
1-2 green chillies, whole and pierced with the tip of a knife, (pitta omit)

Herb paste

Quantity Ingredient
60g green coriander leaves and whole stalks
3 teaspoons lemon juice
12g fresh mint leaves
2 fat garlic cloves, peeled
8g ginger, peeled
12g pistachio nuts
3/4 teaspoon cumin seeds
3/4 teaspoon fennel seeds, powdered
1 teaspoon ground coriander
salt

Method

  1. Blend the paste to a fine purée, adding salt to taste and a good splash of water to bind it together.
  2. Heat the oil in a medium non-stick pan. Add the onion and cook until golden, around 8 minutes. Add the chicken and brown briefly. Add the chillies (if using) and paste, stir well, season and add water to come three-quarters of the way up the chicken. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked, around 20–25 minutes, stirring occasionally. Check after 15 minutes to see if the pan needs more water. The resulting gravy should be quite creamy. Season and serve.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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