Beetroot & Mint Chicken Curry


The weather in Saudi now, is the best I’ve seen lately. Its breezy and rainy.
Last night, I went to bed with plans of waking up early and making something usual for lunch. Rice, moru, beetroot-potato stir fry, and a simple chicken curry. This morning I couldn’t pull myself up.Β  All I wanted to do was stay wrapped in the blanket for as long as I could. So I stayed in bed for an extra hour and then decided to cook a chicken curry with chopped beetroot inΒ  laban/buttermilk.
Basically, a quick 3-in-1. I had my moru, beetroot, and chicken, all in one. πŸ˜€

It turned out pretty amazing, so I thought of sharing it with y’all. πŸ™‚

Serves: 2-3

Chicken – 500 gm
Oil – 3 tbsp
Mustard – 0.5 tsp
Onion – 1 (chopped)
Ginger-Garlic paste – 1 tsp
Maggi Chicken Stock – 1 tablet
Beetroot – 1 (finely chopped/grated)
Turmeric powder – 1 tsp
Chilli powder – 3 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam Masala – 1 tsp (heaped)
Laban/Buttermilk – 1 cup ( = 3/4 cup yoghurt + 1/4 cup water)
Mint leaves – 2 handfuls (chopped)
Salt – as per taste

Step 1: Heat oil in a non-stick pan. Add mustard seeds and watch them splutter. Add in the chopped onions and saute until translucent.

Step 2: Tip in the finely chopped/grated beetroot along with some ginger-garlic paste and the chicken stock tablet. Stir until the tablet is well incorporated.

Step 3: Toss in the chicken, mint leaves, laban/buttermilk and masala powders. Mix well.

Step 4: Cover and cook until done. Add salt according to taste.





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