Recipe

Coconut, coriander chicken and vegetable curry

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

  • 50 mins cooking
  • Serves 6
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Ingredients

Coconut, coriander chicken and vegetable curry
  • 3 fresh long green chillies
  • 1 onion (200g), chopped
  • 5 centimetre piece fresh ginger (25g), chopped
  • 4 clove garlic, chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 kilogram chicken thigh fillets
  • 270 millilitre canned coconut milk
  • 2 cup (500ml) chicken stock
  • 600 gram kumara (orange sweet potato), unpeeled, cut into 2.5cm pieces
  • 300 gram cauliflower, chopped
  • 90 gram baby spinach
  • 1 tablespoon sesame seeds
  • 1/3 cup (50g) roasted salted cashews
  • 1 cup (280g) greek-style yoghurt
  • 1/2 cup coarsely chopped coriander leaves
  • 1/4 cup coarsely chopped fresh mint leaves
  • 1 fresh long green chillies, chopped, extra
  • 1/4 cup lightly packed fresh coriander sprigs, extra
  • 1 lime, cut into wedges

Method

Coconut, coriander chicken and vegetable curry
  • 1
    Remove seeds from two of the chillies; chop seeded chillies and one whole chilli.
  • 2
    To make curry paste, blend chopped chilli, onion, ginger, garlic, spices and salt until smooth.
  • 3
    Trim fat from chicken; cut chicken into 4cm (1½-inch) pieces. Heat 2 tablespoons of the coconut milk in a large saucepan over medium heat, add curry paste; cook, stirring, 3 minutes or until fragrant. Add chicken; cook, stirring, for 2 minutes or until combined. Add stock and remaining coconut milk; bring to the boil. Reduce heat; simmer, covered, for 10 minutes.
  • 4
    Add kumara to curry; simmer, covered, 5 minutes. Add cauliflower; simmer, covered, a further 5 minutes or until kumara and cauliflower are just tender. Stir in spinach until wilted.
  • 5
    Meanwhile, dry-fry seeds and nuts until browned lightly. Remove from pan; cool. Blend nut mixture until ground finely. Stir nut mixture into curry; stir in ¾ cup of the yoghurt and the chopped herbs. Season to taste.
  • 6
    Serve curry drizzled with remaining yoghurt, topped with extra chilli and extra coriander. Serve with lime wedges.

Notes

Long chillies are usually mild but can vary in their heat intensity. Adjust the amount of chillies you use (or remove the seeds and membranes from all of them), according to your tolerance level.

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