It’s been a long time, my friends.

With a full work load and a baby, it is hard to keep up. Of course, I am also watching what I eat and I have lost over 20 pounds to date. The most difficult in trying to lose weight for someone like me who enjoys food as much as I do, is to keep the diet interesting and varied. I will never lose my passion for great food and I don’t want food to become a purpose instead of a pleasure.

This curry is perfectly healthy and guilt-free. It is so interesting how you can get to the same result using different techniques. With this recipe, you simply cook everything together. That’s it. The result is a savoury, unusual and spicy dish that makes you come back for more. And you can have more after a work-out. We have been eating this quite a bit, actually.

When I cook a chicken curry, I prefer using skinless, boneless chicken thighs. I know that bones add a lot of flavour, but they don’t tingle my taste buds. And I don’t like to work too hard for my food. Once it is on my plate, it needs to go down easily, without any struggle. Chicken breast, although leaner, is also drier and not suitable for simmering.

If you don’t have mustard oil, don’t sweat it and seriously, do not refrain from making this recipe. Use a neutral tasting oil like grapeseed or canola instead. You do need to buy dried mint, though. The flavour of dried mint is very intense and there is no substitute, certainly not fresh mint.

Adapted from the cookbook India, from Phaidon.

Ingredients:

900 g boneless chicken thighs, cut into bite size pieces
2 tablespoons mustard oil
3 green chillies, de-seeded and chopped
3 onions, chopped
3 tomatoes, chopped
1 teaspoon dried mint
3 cloves garlic, chopped
salt
fresh cilantro, chopped, for garnish

Method:

1. Toss the chicken pieces with the mustard oil then transfer to a pan over medium heat. Stir until the chicken starts to change colour.
2. Add the onions and the chillies and stir fry for 4 or 5 minutes.
3. Add the tomatoes, the mint and the garlic and toss well. Add a pinch of salt. Continue to stir fry for another 3 minutes.
4. Add 350 ml of water and a large pinch of salt and bring to a boil. Reduce the heat and let simmer for about 30 minutes, partially covered.
5. Check seasonings and serve in warm bowls and top with the chopped cilantro.

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Mung bean curry (Mon Food Blog)

Mushroom curry (Mon Food Blog)

Mushroom and spinach curry (Mon Food Blog)

Beef Rendang (Mon Food Blog)