Name: Green masala chicken curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 bunches (130g) fresh coriander, roots, stems and leaves chopped coarsely; 1 cup loosely packed fresh mint leaves; 120 grams baby spinach leaves, plus extra to serve; 1 fresh jalapeño chilli, seeds removed, chopped coarsely; 4 cloves garlic, chopped; ¼ cup (60ml) lemon juice; ½ cup (125ml) water; 2 tablespoons ghee or vegetable oil; 1 medium (150g) brown onion, sliced thickly; 8 small (1.2kg) skinless chicken thigh fillets; 1½ teaspoons ground turmeric; ½ teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon ground cloves; 1 cup (250ml) canned coconut cream; 40 grams baby spinach leaves, extra; ⅓ cup (25g) natural flaked almonds, roasted; steamed brown rice and lime wedges, to serve

Green masala chicken curry

There's something so satisfying about making a curry from scratch.

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Serves 4

Prep

10M

Cook

30M

Total

40M

You could make this chicken curry recipe vegetarian by substituting chicken with chunky chopped vegetables such as pumpkin, potato, sweet potato or cauliflower, and drained and rinsed chickpeas or lentils.

Add vegetables to coriander coconut cream mixture; cook until tender.

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Ingredients

2 bunches (130g) fresh coriander, roots, stems and leaves chopped coarsely

1 cup loosely packed fresh mint leaves

120 grams baby spinach leaves, plus extra to serve

1 fresh jalapeño chilli, seeds removed, chopped coarsely

4 cloves garlic, chopped

¼ cup (60ml) lemon juice

½ cup (125ml) water

2 tablespoons ghee or vegetable oil

1 medium (150g) brown onion, sliced thickly

8 small (1.2kg) skinless chicken thigh fillets

1½ teaspoons ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

¼ teaspoon ground cloves

1 cup (250ml) canned coconut cream

40 grams baby spinach leaves, extra

⅓ cup (25g) natural flaked almonds, roasted

steamed brown rice and lime wedges, to serve

Method

1.Reserve a handful of coriander leaves and mint leaves for serving. Blend or process remaining coriander and mint with spinach, chilli, garlic, juice and the water until smooth.

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

3.Stir in coriander puree and coconut cream; bring to the boil. Reduce heat to low; simmer for 20 minutes or until sauce thickens slightly and chicken is cooked through. Season to taste.

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

Suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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