Green masala chicken curry

There's something so satisfying about making a curry from scratch.
Two bowls of chicken masala curry

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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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.


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