Chicken Karhai with Mint

Name: Chicken Karhai with Mint
Yield: serves 4
Ingredients: 1 1/4 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces; 1 teaspoon salt; Freshly ground black pepper; 1/2 teaspoon ground cumin seeds; 1 teaspoon ground coriander seeds; 1 1/2 tablespoons lemon juice; 1/2 teaspoon cayenne pepper; 1 teaspoon garam masala (page 285); 1 teaspoon finely grated peeled fresh ginger; 1 tablespoon olive or canola oil; 3 tablespoons olive or canola oil; 3/4 cup chopped onions; 3 tablespoons chopped fresh mint

December 9, 2011

A karhai is an Indian wok (many anthropologists believe that the utensil actually originated in India), and this is a stir-fried dish. I like dark meat and prefer chicken thighs here, but lovers of white meat may use boned and skinned chicken breasts. Serve it with rice or Indian (or Middle Eastern) flatbreads. You could serve the Mushroom and Pea Curry on the side. You could also have this cold, even take it on a picnic.

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