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Green Chutney Chicken

Green Chutney Chicken
Photos by Monica Bhide for NPR /

These recipes fromModern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide (Simon & Schuster, April 2009) are inspired by a green chili chicken that the chefs at the Bombay Club in Washington, D.C., prepare. The basic mint-cilantro chutney is supplemented with the flavor of bell peppers. The trick is to brown the chicken well, and then, only when the chicken is completely cooked, add the aromatic herbal chutney. Don't overcook it, or the sauce will lose its bright green color and turn a nasty brown. I like to serve this with basmati rice.

Makes 4 servings

1 cup Mint-Cilantro Chutney (recipe follows)

1 green bell pepper, seeded and roughly chopped

1/4 cup water

2 tablespoons vegetable oil

1 tablespoon store-bought ginger-garlic paste*

1 1/2 pounds skinless, boneless chicken, cut into 1-inch dice

Salt to taste

Green serrano chilis, slit and seeded, for garnish

Put the chutney, bell pepper and water into a blender, and process until smooth. Set aside.

In a nonstick skillet, heat the oil over medium heat. When it begins to simmer, add the ginger-garlic paste and saute for about 1 minute.

Add the chicken and cook over medium-high heat for 12 to 15 minutes, until well-browned and cooked through.

Add the chutney mixture and salt to taste. Bring to a gentle simmer and immediately remove from heat.

Garnish with the green chilis and serve immediately.

*Available at an Indian grocery or online at

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