Name: Green masala chicken curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 bunches fresh coriander (130g); 1 cup fresh mint leaves; 120g baby spinach leaves, plus extra to serve; 1 fresh jalapeño chilli, seeds removed, chopped coarsely; 4 garlic cloves, chopped; ¼ cup (60ml) lemon juice; 2 tablespoons olive oil; 1 medium onion, sliced thickly; 8 small skinless chicken thigh fillets (1.2kg) (see swap); 1½ teaspoons ground turmeric; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon ground cloves; 1 cup (250ml) canned coconut cream; Salt and freshly ground black pepper, to season; 1/3 cup (25g) flaked almonds, roasted; Steamed brown rice, lime wedges, to serve

Green masala chicken curry

A vibrant and aromatic dish that is a perfect blend of spices and herbs, this chicken curry is a refreshing and hearty meal that is super comforting in the colder months

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

2 bunches fresh coriander (130g)

1 cup fresh mint leaves

120g baby spinach leaves, plus extra to serve

1 fresh jalapeño chilli, seeds removed, chopped coarsely

4 garlic cloves, chopped

¼ cup (60ml) lemon juice

2 tablespoons olive oil

1 medium onion, sliced thickly

8 small skinless chicken thigh fillets (1.2kg) (see swap)

1½ teaspoons ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground cloves

1 cup (250ml) canned coconut cream

Salt and freshly ground black pepper, to season

1/3 cup (25g) flaked almonds, roasted

Steamed brown rice, lime wedges, to serve

Method

Step 1

Reserve a handful of coriander leaves and mint leaves for serving. Coarsely chop coriander roots, stems and remaining leaves. Blend or process coriander with remaining mint, spinach, chilli, garlic, juice and ½ cup (125ml) water until smooth.

Step 2

Heat oil in a large, deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until starting to brown. Add chicken and cook for 5 minutes, turning, or until chicken is browned on both sides. Add spices and cook, stirring, for 1 minute or until fragrant.

Step 3

Stir in coriander purée and coconut cream, bringing to the boil. Reduce heat to low. Simmer for 20 minutes or until sauce thickens slightly and chicken is cooked through. Season to taste.

Step 4

Top curry with extra spinach leaves, reserved coriander and mint leaves, and almonds. Serve with rice and lime wedges.

To make this curry vegetarian, substitute the chicken with chunky chopped vegetables such as pumpkin, potato, kūmara or cauliflower, and drained and rinsed canned chickpeas or lentils. Add the vegetables and chickpeas or lentils to coriander coconut cream mixture, cooking until vegetables are tender.
SWAP

Ingredients

Method

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