GOAN Cinnamon & MINT Chicken
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A vibrant and fresh Goan chicken curry with a green sauce made from mint, coriander, and green chillies. Quick and simple to prepare, it's served with basmati rice.
Ingredients
- 4/15 lbs basmati rice
- 2 green chillies
- 3 garlic cloves
- 2 coriander (cilantro) leaves and stalks
- 1 mint leaves
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 fresh root ginger
- 1 lime
- 2/3 lbs boneless, skinless chicken thighs
- 1 tbsp groundnut oil
- sea salt
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 424 mg
- Iron: 5.42 mg
- Magnesium: 87.6 mg
- Phosphorus: 567 mg
- Potassium: 1298 mg
- Zinc: 4.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4/15 lbs basmati rice
- 2 green chillies
- 3 garlic cloves
- 2 coriander (cilantro) leaves and stalks
- 1 mint leaves
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 fresh root ginger
- 1 lime
- 2/3 lbs boneless, skinless chicken thighs
- 1 tbsp groundnut oil
- sea salt
Let's Cook
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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.
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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.
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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.
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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.