This is a rich spicy curry, with added mint leaves, toasted nuts and sesame seeds, and with intense coconut flavour, you can vary the intensity of chillies according to your heat tolerance level.
The recipe is adapted form Eating Well by The Australian Women's Weekly.
Ingredients:
**I used half of the ingredients listed
2 - 3 fresh long green chillies
200 g red onion, chopped
1 tsp finely grated fresh ginger
4 cloves garlic
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp sea salt flakes
1 kg chicken thigh fillets, cut into 4 cm pieces
270 ml canned coconut milk
500 ml chicken stock
600 g kumara (can be replaced with potatoes, if preferred), cut into 3 cm pieces
300 g cauliflower
90 g baby spinach
1 tbsp sesame seeds
50 g roasted salted cashews
280 g Greek style yogurt (can be replaced with coconut milk or cream, if desired)
1/2 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
Method:
Chop all the chillies (remove seeds, if you prefer), keep one chopped chilli separate (for garnishing).
To make curry paste, blend the chillies (except the reserved one), onion, ginger, garlic, spices and salt until smooth.
Heat 2 tbsp of the coconut milk in a large pan over medium heat, add curry paste, cook stirring for 3 minutes or until fragrant.
Add chicken, cook, stirring for 2 minutes or until combined.
Add stock and remaining coconut milk, bring to the boil. Reduce heat, simmer, covered, for 10 minutes.
Add kumara (or potatoes) to curry, simmer, covered, for 5 minutes.
Add cauliflower, simmer, covered, for further 5 minutes or until potatoes and cauliflower are just tender.
Stir in spinach until wilted.
Meanwhile, dry-fry the seeds and nuts until browned slightly.
Remove from pan, cool (keep some seeds for sprinkle, if desired). Blend nut mixture until ground finely.
Stir nut mixture into curry, stir in 3/4 cup of the yogurt or coconut cream (if using) and the chopped herbs. Season to taste.
Serve drizzled with remaining yogurt (if using), topped with the reserved chilli and extra coriander and mint leaves. Sprinkle with some toasted sesame seeds.
Prefect with basmati rice.
Bon Appetit!
