Chicken Curry with Mint & Cilantro

Minty Chicken Curry

Mum used to make her father's scrumptious recipe which she called Ceylon Chicken. Dadu (grandfather) was a wonderful cook and enjoyed international cuisine as much as Indian food. 

Using bone-in chicken in this dish would make it immensely more flavourful, but that's a matter of personal preference. I've used boneless and skinless chicken thighs for dinner tonight. Serve this as a main course with steamed rice or chapatis.