Your probably more familar with ‘Thai Green Curry‘ but try this recipe & you’ll agree that this too is just as Fantastic.
- 100g Fresh Coriander with Stalks
- ½ Medium Onion
- 2 Green finger Chillies, seeds removed
- 10 Garlic Cloves
- 20g fresh Ginger
- 1 large Tomato, skinned & de-seeded
- 8 black Peppercorns
- 1tsp Coriander seed
- 1tsp Cumin seed
- 2 whole Cloves
- ½tsp ground Cinnamon
- 4 Cardamom pods
In a blender, whizz the above ingredients to make a thick green paste & set aside. reserving 10g coriander leaves.
- 1tbsp Oil
- ½ Medium Onion
- 400g Chicken Breast, cubed
- 4tbsp Natural Yoghurt
- ½tsp Garam Masala
- 2tsp Lemon juice
- 40g Butter
- 200ml Water
- Salt, to taste
- 1tbsp Lime juice
Method:
- Mix 2 tbsp of yoghurt with the Garam masala, small pinch of salt, lemon juice & the cubed Chicken breast. Place in the fridge & allow to marinate for at least 2 hours.
- Heat the oil in a pan or wok & fry the sliced onion until soft. Add your green paste from your blender & cook for about 10 minutes, stirring often, add a splash of water if necessary.
- Now add the butter, when melted stir in your marinated chicken along with the yoghurt mixture, stir & cook for about 5 mins or until the chicken has colour. Now add the water & a pinch of salt, bring to the boil, cover and simmer on a low heat for 20 minutes.
- Stir in the other 2tbps of yoghurt & 2 mins before serving, add the lime juice & serve with Basmati, Lemon rice or Paratha or Naan. Enjoy!
Serves 4
What a Fab Recipe! This is the freshist curry ever! Well done Project Spice