IngredientsFor the Chicken Curry Marinade
125ml Greek or natural yoghurt ½ tsp lemon juice ½ tsp turmeric 1 Tbsp coriander powder ½ tsp cumin powder 1 tsp green curry paste For the Curry 1-1,2kg chicken fillets (between 250-300g per person) 2 Tbsp oil (coconut/light olive) 1 star anise 2 cardamon seeds 2 large onions, peeled & finely diced 1 tsp green curry paste 1 tsp paprika paste (or ½ tsp powder) 1 tsp tomato paste finely chopped fresh or dried chillies (to taste) 2 tsp finely chopped garlic 2 tsp minced ginger ½ tsp cinnamon 1 Tbsp garam masala ½ tsp salt 200ml water 175ml coconut cream or milk 50g almond flakes 1 Tbsp coriander powder For Garnish freshly chopped coriander leaves 50g almond flakes freshly ground black pepper |
MethodFor the Chicken Curry Marinade
In a large bowl, mix all the marinade ingredients together well. For the Curry Cut the chicken fillets into bite size pieces. Mix the chicken pieces into the marinade well and leave for 10 mins. Heat the oil over a high heat in a large heavy-bottomed saucepan, add the star anise & cardamon seeds and cook for 1 min, Add the diced onions and stir-fry until soft & golden. Add the green curry paste, paprika paste, tomato paste, chillies according to taste (refer to the Chilli Hotness Guide), garlic, ginger, cinnamon, garam masala, salt and the marinated chicken pieces (with the marinade). Fry uncovered for 10 mins while turning occasionally to prevent burning. Stir in the water, bring to a boil, reduce to a low heat & simmer uncovered for 10 mins. Stir in the coconut cream, sprinkle in the almonds & coriander powder, bring to a boil, reduce to a low heat and simmer for 5 mins. To serve, remove the star anise & cardamon seeds and garnish with the chopped coriander leaves, almonds & ground black pepper. |
Tip
Prepare this dish well in advance (without the garnish) to enhance the flavours; simply re-heat & garnish to serve.
Serving Suggestions
Serve with short grain (white or brown) or long grain (basmati) rice, and Sambals (Curry Sides).
