Recipes › Dinner › Chicken Curry with Asian Greens

Recipes

Chicken Curry with Asian Greens

40 minutes

Preparation Time

40 minutes

Cooking Time

Servings

Ingredients

For the marinade: 3 cloves of garlic

1 tablespoon ground cinnamon

1 tablespoon ground turmeric

½ tsp ground cardamom

1 brown onion chopped

1 tablespoon fresh ginger chopped

2 tsp garam masala

½ cup unsalted roasted cashews plus extra to garnish

1 cup Jalna Sweet & Creamy Coconut yoghurt/or Jalna Natural Greek yoghurt plus extra to garnish with

2 tsp sea salt flakes

For the Chicken

1 kg chicken thigh fillets, boneless, skinless, fat trimmed cut into 4cm pieces

¼ cup extra virgin olive oil

400g can chopped tomatoes

2 ½ cups coconut water

2 cinnamon sticks

½ cup fresh coriander leaves

1 red chilli thinly sliced to garnish

Steamed green vegetables to serve

Steamed brown rice to serve

Method

Place the garlic, ground cinnamon, cardamom, ginger, garam masala, cashews, yoghourt & salt in a food processor & process till a smooth paste.

Place the marinade & chicken in a large bowl, mix to combine. Cover & refrigerate for 30 minutes to marinate.

Heat 1 tablespoon of the oil in a large saucepan over high heat. Add a third of the chicken, reserving the marinade & cook for 2-3 minutes each side, or till slightly charred. Set aside & repeat twice more with remaining oil & chicken.

Reduce heat to low, return chicken to pan, add the reserved marinade, tomato, coconut water & cinnamon.

Cook stirring occasionally for 25-30 minutes, or until the chicken is cooked through.

Serve with the steamed rice & greens & garnish with a generous dollop of yoghurt, coriander & roughly chopped cashews.