Healthy Green chicken curry
This healthy green chicken curry is light, fragrant and delicious. The secret is in the curry paste. Mild in heat this curry is perfect for the whole family.
Servings: 4
Ingredients
- 2 small bunches coriander washed well, roots, stems and leaves roughly chopped
- 1 cup mint leaves roughly chopped
- 200 g baby spinach leaves
- 1 small green chilli, seeds removed (optional)
- 4 garlic cloves peeled
- ¼ cup lemon juice
- 2 tbs olive oil
- ½ cup water
- 2 tbs vegetable oil
- 4 spring onions trimmed and sliced
- 1 kg chicken thigh fillets (skinless & boneless) sliced
- 2 tsp ground turmeric
- ½ tsp ground cinammon
- ½ tsp ground cardamon
- ¼ tsp ground cloves
- 400 ml can coconut cream
- steamed rice to serve
- roti bread to serve
- lime wedges to serve
Instructions
- In a food processor add the coriander, mint, spinach, chilli (if using), garlic, lemon juice, olive oil and water and process until smooth.
- Heat oil in a large heavy based pan on medium heat.
Add curry paste and cook for 2 minutes until fragrant. - Add spring onions and cook for a few minutes. Add the chicken and cook until browned.
- Add spices and cook until fragrant.Stir in the coconut cream. Bring to boil and reduce heat to low and simmer for 25 minutes or until chicken is well cooked.
- Serve the curry with rice, roti bread and top with extra mint and some chilli if desired
Notes
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