Green Masala Chicken Curry

A vibrant, flavourful Indian curry dish featuring tender, juicy chicken simmered in a creamy, bold gravy of cilantro, mint, green chillies, wild garlic (or spinach), spices and coconut cream - ready in under 45 minutes. Feel free to use chicken breast if that’s what you prefer, adjust the cooking time accordingly. Serve it with rice or roti.


60 g Fresh cilantro, roots, stems and leaves chopped coarsely 20 g Fresh mint leaves 120 g Wild garlic (or baby spinach) 1 Jalapeño chilli, seeds removed, chopped coarsely 2 Garlic cloves, chopped (4 if using spinach) 60 ml Freshly squeezed lemon juice 120 ml Water	2 tbsp Ghee 1.2-1.5 kg Chicken thighs (or drumsticks or a mix) 150 g Brown onion, sliced thickly 1½ tsp Turmeric powder ½ tsp Cinnamon powder ½ tsp Cardamom powder ¼ tsp Cloves powder 250 ml Coconut cream Sea salt, to taste Sliced green chilli, to serve Cilantro leaves, to serve Lime wedges, to serve

Process cilantro, mint, wild garlic or spinach, chilli, garlic, lemon juice and the water in a food processor until smooth.
Heat ghee in a large skillet over medium-high heat. Add the chicken thighs and cook for 5 minutes until nicely brown. Turn and cook for another 5 minutes. Remove the chicken to a plate.
Add in sliced onion and cook for 5-8 minutes until softened. Add spices, cook, stirring, for 1 minute or until fragrant.
Stir in herb puree and coconut cream. Bring the mixture to the boil. Return the chicken to the skillet. Reduce heat to medium-low and simmer for 20-25 minutes or until sauce thickens slightly and chicken is cooked through. Season to taste.
Garnish the curry with cilantro leaves and chilli rings. Serve with lime wedges.