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Curry-Mint Spiced Chicken

Contributed by: News Canada

(NC) - This recipe has its origins in classic Indian cooking, making use of mint, coriander, and curry. Serve with basmati rice and salad.


  • 4 Boneless, skinless chicken breasts
  • 1 tbsp Ground coriander 15 mL
  • 3 tbsp Finely chopped fresh mint 15 mL
  • 1 tsp EACH: Curry powder & ground ginger 5 mL
  • 2 Cloves garlic, minced
  • 1 tsp Cracked peppercorns 5 mL
  • 1/4 tsp Salt 1 mL


Prepare the rub for the chicken by grinding all ingredients, (except chicken) in a food processor or blender, or grind by hand.

Coat chicken well by rubbing mixture into the flesh.

Let stand covered in refrigerator for at least 30 minutes.

Broil or grill over high heat for 10 - 12 minutes, turning once, or until juices run clear when pierced with a fork.

Tip: A rub is a blend of herbs and spices that are sprinkled on or rubbed into the surface of the chicken before cooking. These dry mixtures are low in fat and are a fast way to add flavour to chicken. Rubs have enough flavour intensity to stand up to the smoky flavours of the BBQ.

Hints: To ensure even cooking, partially cook chicken for several minutes in the microwave. Transfer it immediately to the barbecue or grill, and cook to perfection!

Serving Size: Serves 4.

Nutritional Information: Nutrition Per Serving - Calories: 169 Protein: 32.7 g Carbohydrates: 2.5 g Fat: 2.4 g Saturated Fat: 0.6 g.

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