With its delicious mix of flavours – mint, spinach, coriander, it is a great curry, which will keep you wanting more. Not only is it packed with all of the wonderful herbs and spices, but it has a punch of fibre, iron and vitamins from the dose of spinach.
GREEN CHICKEN CURRY
(Adapted from Simon Rimmer’s recipe)
3 skinless chicken breasts, cut into chunks
about 200g potatoes, cut into cubes, blanched in boiling water for 5 minutes, drained
3 tablespoons frozen peas
lime wedges, to garnish
rice or naan bread, to serve
3 green bird’s eye chillies
3 garlic cloves
1 tablespoon sugar
2 tablespoons tamarind paste
1 teaspoon ground coriander
2 tablespoons vegetable oil
400g spinach leaves
1 bunch of fresh coriander
good handful of mint
400ml coconut milk
- To make a curry paste, in a food processor, blend the onion, chillies, garlic, sugar, tamarind paste and ground coriander to a fine paste.
- In a large saucepan heat the oil, add the curry paste and gently fry for about 5 minutes.
- To make the sauce, in a food processor, mix the spinach, fresh coriander, mint and coconut milk. Add this sauce to saucepan with the paste and bring to the boil. Then reduce the heat and simmer for about 5 minutes – you may need to add a little water or stock to thin it down – then season with salt.
- Add the chicken pieces to the sauce and simmer for about 30 minutes or until cooked through, adding the blanched potatoes about 10 minutes in and cooking them until tender and cooked. Add the frozen peas for the last 5 minutes.
- Serve with rice or naan bread, garnished with limes and more fresh coriander, if you wish.