Goan Cinnamon & Mint Chicken

Let's Cook

1. Step 1.

   Cook the rice in a saucepan of boiling salted water for 10–12 minutes until tender, or according to package instructions. Drain in a colander, cover with a clean tea towel, and set aside.

2. Step 2.

   While the rice cooks, cut the tops off the green chillies, roll them between your hands to loosen the seeds, then discard the seeds. Place the chillies in a blender or food processor. Add the peeled garlic cloves, coriander (leaves and stalks), mint leaves, ground cinnamon, black pepper, sugar, Worcestershire sauce, a good pinch of salt, peeled ginger, lime juice, and 100ml (generous ⅓ cup) water. Blend until smooth to make the green sauce.

3. Step 3.

   Slice the chicken thighs into thin strips. Heat the groundnut oil in a frying pan over high heat. Add the chicken strips and stir-fry for 5–6 minutes until they start to turn golden brown.

4. Step 4.

   Pour the green sauce into the pan with the chicken and reduce the heat to medium. Add 100ml (generous ⅓ cup) water to the blender, swirl to pick up any remaining sauce, and pour into the pan. Stir everything together well and simmer for 5–6 minutes, stirring occasionally, until the chicken is cooked through and tender. Serve with the rice.