Chicken Karhai with Mint

I stumbled on this unusual Madhur Jaffrey recipe last night.  It's unusual as it is quite dry and cooks really quickly.  Spicy and easy to cook, what could be better?  The master stroke is the addition of the fresh mint at the end of cooking. The only thing I've changed is to cook the onions for a bit longer than the original recipe.

Ingredients for the marinade
560g chicken thighs, boned and skinned, cut into 2cm pieces
1 teasp salt
Freshly ground black pepper
1/2 teasp ground cumin
1 teasp ground coriander
1 and a half tbsp lemon juice
1/2 teasp cayenne pepper
1 teasp garam masala
1 teasp freshly grated ginger
1 tbsp rapeseed or olive oil.

To cook the chicken
3 tbsp rapeseed or olive oil
100g onion, sliced
3 tbsp fresh mint, chopped.

Method
Combine together all the marinade ingredients in a glass or stainless steel bowl.  Mix, cover and place in the fridge for at least 30 minutes or even overnight.  Put the 3 tbsp oil in a wok or large frying pan over a medium to high heat. When hot, add the onions and stir fry for 2-3 minutes then add the chicken and all its marinade.   Stir fry until cooked through. Add the mint and stir fry for a few seconds more.  Serve with boiled rice or roti.  It's lovely served cold in a wrap for lunch the next day too!