2020-03-01 The Australian Womens Weekly Food

GREEN MASALA

CHICKEN CURRY

PREP + COOK TIME 50 MINUTES SERVES 4

2 bunches fresh coriander (130g),
roots, stems and leaves, washed,
dried, chopped coarsely
1 cup loosely packed fresh mint leaves
120g baby spinach leaves
1 fresh jalapeño chilli (25g), seeds
removed, chopped coarsely
4 cloves garlic, chopped
¼ cup (60ml) lemon juice
½ cup (125ml) water
2 tablespoons olive oil
1 medium brown onion (150g),
sliced thickly
8 small skinless chicken thigh
fillets (1.2kg)
1½ teaspoons ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 cup (250ml) canned coconut cream
40g baby spinach leaves, extra
⅓ cup (25g) natural flaked
almonds, roasted
1 medium lime (90g), cut into wedges
Brown or basmati rice, for serving

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 oil in a large deep frying pan over
medium−high heat; cook onion, stirring,
for 5 minutes until starting to brown.

Add chicken; cook for 5 minutes until

chicken is browned on both sides.

Add spices; cook, stirring, for

1 minute until fragrant.

3 Stir in coriander puree and coconut

cream; bring to the boil. Reduce heat to

low; simmer, uncovered, for 20 minutes

until sauce thickens slightly and chicken

is cooked through. Season to taste.

4 Serve curry topped with extra spinach

leaves, reserved coriander and mint,

almonds and lime wedges.

5 Serve with steamed brown or basmati

rice, if desired.

Test

Kitchen

Notes

This is a great sauce

for a vegetable curry.

In step 3, add chunky

chopped vegetables

such as pumpkin,

potato, sweet potato

or cauliflower and

drained and rinsed

chickpeas or lentils.

Simmer until the

vegetables are tender.

46 #THEWEEKLYEATS