Green Chicken Curry

Name: Green Chicken Curry
Yield: Serves 6-8
Cuisine: Australia
Ingredients: ½ cup (125 mL/4 fl oz) lime juice; 2 teaspoons salt; 2 kaffir lime leaves; 6 cardamom pods; 3 tablespoons peeled ginger; 3 fresh green chili peppers; 1 bunch English spinach; 2 curry leaves; 8 fresh basil leaves; 5 cm (2 in.) piece cinnamon; 1 star anise pod; 1 x 2 kg (4 lbs) chicken (legs, wings and breasts cut in two); ⅓ cup (90 mL/3 fl oz) peanut or olive oil; 1 x 2 kg (4 lbs) chicken (legs, wings and breasts cut in two); 1 x 2 kg (4 lbs) chicken (legs, wings and breasts cut in two); 1 x 2 kg (4 lbs) chicken (legs, wings and breasts cut in two); water as required; 6 garlic cloves, crushed; 2 onions, sliced; ⅓ cup (90 mL/3 fl oz) peanut or olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 x 2 kg (4 lbs) chicken (legs, wings and breasts cut in two)

Oceania
Australian
Australia
Main course
Gluten-free

Method

To make the curry paste

Grind the dry ingredients in an electric coffee grinder or mortar and pestle. Add the ground mixture to the lime juice and blend in a blender or food processor. Keep to one side.

To cook the chicken

Wash, blanch and purée the spinach. Heat the oil in a heavy saucepan. Add the onio