Mild Green Calcutta Curry of Chicken and Vegetables

Name: Mild Green Calcutta Curry of Chicken and Vegetables
Yield: Serves Four
Ingredients: ¼ pineapple, peeled and chopped; 1–2 bananas; handful of sultanas (golden raisins); 250 ml/8 fl oz/1 cup chicken stock; 2 cinnamon sticks; 15–30 ml/1–2 tbsp sugar; 250 ml/8 fl oz/1 cup coconut milk; large pinch of ground coriander; 2–3 pinches ground cloves; 30 ml/2 tbsp vegetable oil; 3 chicken breast fillets or thighs, skinned and cut into bitesize pieces; pinch of cayenne pepper; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp curry powder; salt; handful of raisins or currants; 2–3 sprigs fresh mint, thinly sliced; juice of ¼–½ lemon; ½ bunch fresh coriander (cilantro) leaves, roughly chopped; 1 onion, chopped; juice of 1 lemon; 4 garlic cloves, chopped; 15 ml/1 tbsp chopped fresh root ginger; 2–3 chillies, chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This curry has a rich sauce that is sweetened with dried and fresh fruit and made fragrant with herbs. The addition of coconut milk makes a creamy sauce without adding dairy, so it’s perfect for the kosher kitchen.

Ingredients

4 garlic cloves, chopped
15 ml/1 tbsp chopped fresh root ginger

Main course
Gluten-free

Method

Purée the garlic, ginger, chillies, fresh coriander, onion, lemon juice, cayenne pepper, curry powder, cumin, cloves, ground coriander and salt in a food processor or blender.
Toss together the chicken pieces with 15–30ml/1–2 tbsp of