Chicken and Potato Curry with Fresh Mint

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My Chicken and Potato Curry With Fresh Mint

Chicken and Potato Curry With Fresh Mint

Chicken and potato curry with fresh mint, jasmine, and black bean rice.

 

My Creative Thought Process

When I was younger, I was obsessed with curry, always making curries. Trying different flavor layering techniques and combinations.

Sometimes for more of a hot kick, I would add fresh sliced chili to finish or squeeze over fresh lime juice to give the curry a lift.

This dish was created out of necessity I was in a hurry had a lot going on and needed to put something together fairly quickly.

The free-range chicken was in the fridge that I had brought in the morning.

All the other ingredients I already had, the black beans I had soaked in freshwater that morning as I was going to make black bean rice anyway.

The jasmine rice and black beans I cooked in the rice cooker which I love using.

It’s one of those pieces of kitchen equipment that once you get one you tend to use all the time and eventually you can’t do without it.

I used a curry spice paste that I made on the fly I didn’t put too much chili in it, as my oldest son has started to complain that I make too many spicy dishes.

The mint I wanted to use to give the dish a refreshing minty flavor to complement the chicken and potato curry. You can buy a good quality rice cooker Korean brand Cuckoo same brand that I have.

We have had it for the last 5 years and use it pretty much every day.

Cooking Rice

Now cooking rice is an art, whatever anyone tells you, you will need a rice cooker.

My sons are half Korean, yes my wife is from South Korea.

They have a saying for rice not cooked in a rice cooker they call it “Kiwi Rice” this reference is to overcooked, soggy, water-logged white rice cooked in a pot.

  • Cooking rice isn’t just about the cooking process, it’s about respect!
    Respect for the land the rice is grown on, respect for the hard-working farmer that grows the rice, and respect for the rice itself. Rice is life.

Sadly western society doesn’t understand this. Rice is Life and this goes back a long way in time.

Before we had cold storage fridges, freezers, and uncooked rice was kept in clay pots in an ambient environment for very long periods of time. 

Cook only what you need this was a way of survival in the long winter months.

How To Cook Rice In A Pot

  • For the best result use a rice cooker. However, if you don’t own a rice cooker, I suggest you buy one.
  • The best way to cook rice without a rice cooker is in a pot.
  • First, measure out the cups of uncooked rice and place them into the pot.
  • Wash the rice 4 – 5 times, and add fresh water so the level is about 1 – 2 cm above the rice.
  • If you put your forefinger into the water and just touch the rice the water level should be just above the first knuckle on your finger.
  • Place the pot on the stove and cover with a tight-fitting lid, bring to the boil turn the heat down to the lowest setting and leave for 15 minutes.
  • Remove the rice from the heat and let it stand for 5 minutes, DO NOT remove the lid.
Rice Paddy Bali
Rice fields Bali Indonesia
Rice Plants
Grains of growing rice

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendation

Cuckoo CR-0351F Electric Heating Rice Cooker (Red)

The Cuckoo CR-0351F rice cooker not only cooks perfect rice every time, but it can also slow cook beef ribs in half the cooking time and functions as a pressure cooker too!

I’ve been using my Cuckoo rice cooker for a while.

It has some features that make cooking easier, including delayed timer programs and a keep warm mode.

I use it when I need to cook something else simultaneously like pork or if the food requires more hours than my oven or stovetop can give me even overnight!

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My Chicken and Potato Curry With Fresh Mint

Chicken And Potato Curry with Fresh Mint

Curries Numerous And Various Forms Of The Dish, World Famous Quintessential, Where Everybody Has Their Own Version, This Is One Of Mine.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 People
Calories 223 kcal

Ingredients
  

  • 500 grams Chicken thigh - boneless, skinless and diced
  • Himalayan pink salt and freshly ground black pepper
  • Rice bran or vegetable oil

Spice Paste

  • 3 cloves Garlic
  • 2 roots Coriander aka cilantro - washed
  • 1 piece Ginger - thumb-sized
  • 1 each Chili - dagger pod-add more if you like
  • 2 tbsp Garam masala
  • 1 tbsp Smoked paprika
  • 1 tbsp Cumin - ground
  • 3 tbsp Rice bran or vegetable oil

Frying Spices

  • 4 pods Green cardamon
  • 3 tbsp Fenugreek leaves - dried
  • 2 tbsp Cumin - seeds
  • 2 each Bay leaves - dried
  • 1 each red chili - dried

Rice

  • 2 cups Jasmine rice - uncooked
  • ½ cup Black beans - soaked in water overnight

Vegetables

  • 2 each Potatoes - medium-sized
  • 2 each Tomatoes - diced
  • 1 each Onion - brown
  • Fresh mint leaves

Instructions
 

Cooking Rice

  • Now as I said for the best result use your rice cooker.
    However, if you don’t own a rice cooker I suggest you buy one, you’ll thank me for it.
    The best way to cook rice in a pot is first measure out the cups of uncooked rice and place it into the pot.
    Wash the rice 4-5 times, add fresh water so the level is about 1-2 cm above the rice.
    Add in the soaked black beans, this is optional they give the rice color and texture.
    If you put your forefinger into the water and just touch the rice the water level should be just above the first knuckle on your finger.
    Place the pot on the stove and cover with a tight-fitting lid, bring to the boil turn the heat down to the lowest setting and leave for 15 minutes.
    Remove the rice for the heat and let it stand for 5 minutes, DO NOT remove the lid.
    Cooking Rice

Spice Paste

  • Place the spice paste ingredients into a blender and blend to a smooth paste, if it’s too dry add a little water.
    Chicken and Potato Curry Spice Paste

Cooking The Chicken and Potato Curry

  • Heat a flat bottom wok with a lid or a suitably sized pan add oil season chicken, place into the pan, and brown on all sides.
    Free Range Chicken Thighs
  • Remove chicken add cumin seeds, fenugreek leaves, dried chili, and bay leaf, toast for 30 – 40 seconds.
    Dried Chilli Cardamom Bay leaf Cumin Seeds and Fenugreek Leaves
  • Remove the skin from the tomatoes.
    Core and cut a cross in the bottom of the tomatoes, place into a bowl, and cover with boil water, let stand for 30 seconds to 1 minute.
    Remove the tomato from the water and the skin should just slide off.  Dice them up.
    Peeled Tomato
  • Add onions, potatoes, and spice paste, mix well and cook for 5 – 6 minutes.
    Place the chicken back in and mix to coat with the spice paste.
    Add the diced tomatoes and a small amount of water, bring to a simmer, cover with a lid and simmer for 15 – 20 minutes. 

Plating The Chicken Curry

  • Spoon the cooked rice onto your plate and spoon over the chicken and potato curry.
    If you want more of a hot kick you can add fresh sliced chili to finish or squeeze over fresh lime juice to give your curry a lift.
    I used fresh mint leaves, this gave the curry a refreshing minty flavor.
    You can also serve the rice on the side if you choose.
    My Chicken and Potato Curry With Fresh Mint
Keywords Chicken Curry, Fresh Mint, Indian Cuisine, Jasmine Rice, Summer

NUTRITIONAL INFORMATION
Serving Size: 180g Chicken and potato curry with rice and fresh English mint.
Calories 223 | Total Fat 21.9 g | Carbohydrates 36.4 g | Fiber 3.2 g | Protein 20.5 g | Iron 2.21 mg

Finished Chicken and Potato Curry With Fresh Mint
Completed dish Chicken and potato curry

My Enjoyment For Your Enjoyment Benefit And Value

I create these dishes for your enjoyment, I have fun doing it.

After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with my chicken and potato curry recipe, and also what you think of the flavor.

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