• Mumbai Cafe Chicken Curry


    2 teaspoons coriander seeds
    1 teaspoon cumin seeds
    1 teaspoon fennel seeds
    1 tablespoon cornstarch
    3/4 teaspoon salt
    1/2 teaspoon ground turmeric
    1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
    3 tablespoons canola oil, divided
    2 large carrots, cut into 1/4-inch-thick slices
    1 large green bell pepper, cut into 1-inch cubes
    1 small red onion, cut into 1/2-inch cubes
    4 large cloves garlic, thinly sliced
    3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
    1 tablespoon lime juice
    1/2 cup firmly packed fresh mint leaves, finely chopped



    1.Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
    2.Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
    3.Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.