Chicken Karhai with Mint

This recipe comes from the wonderful cookbook 'At Home with Madhur Jaffrey' and is absolutely delicious and really easy to prepare.  A Karhai is an Indian wok and so this is basically an Indian stir-fry.  First you need to marinate the meat in the spices and then you cook it as a stir-fry.  I was amazed at how tasty it was and would love to try some of my own variations adding some vegetables as well.

What you will need for the marinade:

• 550 grams chicken thighs, cut into 2cm pieces
• 1 tsp salt 
• freshly ground black pepper
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (only if you like it spicy, I left this out of course)
• 1 1/2 tbsp lemon juice
• 1 tsp garam masala
• 1 tsp finely grated fresh ginger
• 1 tbsp olive or canola oil 

What you will need for cooking:

• 3 tbsp olive or canola oil
• 2/4 cup chopped onions
• 3 tbsp chopped fresh mint

What you need to do:

1.  Combine all the marinade ingredients in a glass bowl.  Mix, cover, refrigerate for at least 30 minutes, or as long as overnight.

2.  Heat oil into a wok or large frying pan over medium-high heat.  Add the onions, stir-fry for a few minutes.

3.  Add the chicken with all its marinade and stir-fry another 3 minutes or until chicken is just cooked through.

4.  Add the mint and stir-fry for a few seconds only.

5.  Serve with rice and vegetables.  In the photo below I have served this with a mushroom and pea curry.