Mild Green Calcutta Curry of Chicken and Vegetables

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.

  2. Toss together the chicken pieces with 15–30ml/1–2 tbsp of