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Cinnamon Mint Curry with Chicken & Corn, served with Roasted Cauliflower with Chaat Masala

Cinnamon Mint Curry with Chicken and Corn

Adapted from John Gregory-Smith.
Course Entree
Cuisine Indian
Author TheSpicedLife


  • 3 green chile peppers seeded, or 1 small sweet bell pepper (we do the latter because Alex cannot eat anything spicy)
  • 6-8 cloves garlic, roughly chopped
  • 1 large bunch cilantro, including tender stems, roughly chopped
  • 2 large handfuls of mint leaves
  • 2 t Ceylon cinnamon
  • 1 t freshly ground black pepper
  • 1 T sugar
  • 1 1/2 T Worcestershire sauce
  • 2- inch piece ginger roughly chopped (or 2 heaping T ginger paste)
  • juice of 2 juicy limes
  • 1 t sea salt, use a larger flake--I use a kosher sea salt
  • 1/2 cup water
  • 2 T vegetable oil
  • 1 small onion, thinly sliced
  • 2 lbs boneless skinless chicken (I use 1/2 thighs and 1/2 breasts), cut into bite sized pieces
  • corn from 2 large cobs
  • Basmati rice for serving


  1. Combine the first 12 ingredients in a blender and puree into a loose paste.
  2. Heat a large skillet over high heat. Add the oil--when it shimmers, add the onions with a pinch of salt. Cook, stirring, until beginning to caramelize, about 10-12 minutes.
  3. Add the chicken and stir fry it to lightly brown it.
  4. Add the herb puree to the pan and reduce the heat to medium. Add the corn. Bring to a boil and then reduce the heat to simmer briskly for 5 minutes. Check the chicken--if it is cooked through, it is done. If not, simmer a few minutes longer and add a splash of water if it looks dry.
  5. Serve with Basmati rice.