Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
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Mint and Coriander Chicken Curry with Keema Potato Patties

This is one of those recipes that came together via the blessing of leftovers. I had some leftover onion/garlic/ginger puree, some leftover bolognese sauce, some leftover mashed potato and masses of mint that has overgrown on our roof terrace. I cant stand throwing food away, so came up with this dish, which worked so well Ill start it from scratch next time.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

Serves 2

For the curry

2 chicken breasts, chopped into chunks
1 tbsp sunflower or vegetable oil
8-10 tbsp onion/garlic/ginger puree (click here for how to make it)
2 big handfuls fresh mint leaves
2 big handfuls coriander leaves and stalks
1 tbsp garam masala
2 green chillies, deseeded and sliced into rings
1 tsp salt, to taste
2-3 tbsp double cream or natural Greek yoghurt

For the keema patties

3 medium-sized potatoes, peeled, boiled, mashed and allowed to cool
4 tbsp leftover bolognese mince meat mix (click here for recipe or if you can just use mince that has been gently cooked in a little oil)
1 tsp hot curry powder
1 egg, beaten
300ml sunflower or vegetable oil

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

1. In a large frying pan, gently heat the oil and heat through the already cooked onion puree.

2. Put the mint and coriander in a food processor with a little water and whiz to a bright green slurry.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

3. Add to the onion puree. Then add the garam masala, green chillies and salt. Cook through for approx. 10 mins.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

4. Add the chicken and stir so that it is thoroughly coated. Add a little water if the sauce is too thick. Cook on a gentle simmer for 8-10 mins until the chicken is cooked through. Add a swirl of cream or yoghurt and stir through.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

5. To make the patties, divide the mashed potato into 8 balls.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

6. In the palm of your hand, flatten out each ball into a round disc. Mix the curry powder into the leftover mince.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

7. Add a dollop of the mince mixture to the centre of 4 of the potato discs.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

8. Top each dollop with another potato disc and seal shut with your fingers. Brush with beaten egg.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

9. Heat the oil in a large frying pan and gently lower each potato pattie into it. Cook for 6-7 mins, constantly turning to avoid burning the egg coating.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table

10. When golden and crisp, remove and drain on kitchen paper. Serve the minty curry with the spicy keema patties.

Mint and Coriander Chicken Curry with Keema Potato Patties, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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