Curried Chicken With Mint Recipe (GMTV)

Learn to make Rosemary Shrager's dish of curried chicken with fresh mint

The delectable Rosemary Shrager is back in the GMTV Kitchen this week and she's kicking off with a dish of curried chicken with fresh mint.

It's light, great value, quick and it's got a kick!

Ingredients:

1 medium chicken (approximately 2 kilos) cut into 10 pieces

250ml good chicken stock

Olive oil

300g yoghurt, natural

Salt and pepper

For the marinade:

1 cm fresh ginger, grated

2 garlic cloves, crushed

8 cardamom pods, crushed

1 dessert spoon of curry powder, medium

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground cinnamon

For the dressing:

Juice of 1 lemon

5 soft dried apricots

5 soft dried figs

10 walnuts

10g peanuts, unsalted

10 mint leaves, chopped

Handful of mint leaves

To serve:

4 fresh figs cut into quarters

Chopped fresh parsley

Brown rice, cooked

Method:

Pre-heat the oven to 180C. Mix the ginger, garlic, cardamom, curry powder, coriander, cumin and cinnamon all together and add to 100g yoghurt and season.

Now rub into the chicken. Allow to marinade for as long as possible.

In a large frying pan add 2 tablespoons of oil. Fry the chicken on all sides until brown. Put into a roasting tray and put into the oven for about 20 minutes.

Wipe the pan that you have fried the chicken in.

Add any of the marinade that was left to the chicken stock and cook for 2 minutes in the frying pan.

When the chicken is ready, put it back into the pan with the stock. Mix to cover and season well.

For the dressing: Meanwhile process the nuts and fruit but not too fine. Add the rest of the yoghurt and add the lemon juice and chopped mint.

Serve with brown rice and garnish with fresh parsley, mint leaves and fresh figs.

Watch the GMTV video here