Chicken thighs / breasts / what ever your favorite body parts are.
Half cucumber, peeled
½ cup plain yogurt
10 large leaves of fresh mint chopped fine.
Put curry, coriander, cumin into a shallow dish. Dip each chicken piece in the powder, turning to coat both sides. Heat a medium size skillet over med-high heat, spray with cooking spray. Add chicken and cook 5 mins. Turn and cook 4 mins more. Continue to turn, and cook until done.
Slice cucumber in half, use a spoon (I like a grapefruit spoon with the little ridges) to scoop out the seeds and liquid. Then I chunk it up, and add the yogurt and mint. And stuffed it all in the food processor.
To serve, scoop a little sauce over each piece of chicken.
Chief commentator says: Refreshing and lively, crisp minty flavor. Good happy summer dish. Great! I’m not usually a curry fan, but this doesn’t have the typical dirty curry taste.
We served it with a 2007 Simi Viognier.
It was really friggin easy to make.. and Chief Commentator says it’s a new favorite.