Name: Coriander and Coconut Chicken Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 5 cm/2 in piece of root ginger, peeled; basmati rice or wholemeal/whole-wheat chapattis, to serve; sea salt; 1 very large bunch (about 100 g/3½ oz/2½ cups) of coriander/cilantro, leaves and stalks; 2 green bird’s eye chillies; 4 garlic cloves; 2 tbsp coconut oil; 400 ml/14 fl oz/1⅔ cups low-fat coconut milk; 6 cardamom pods, lightly crushed; 1 tbsp garam masala; 1 cinnamon stick; 800 g/1 lb 12 oz skinless, boneless chicken thighs, diced; 1 large onion, finely sliced; 10 curry leaves, fresh or dried; 2 tsp tamarind paste; 150 g/5½ oz/3 cups baby spinach leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This is a vibrant green curry that will knock your socks off. Not in heat, but from the wonderful combination of coriander/cilantro, aromatic spices, creamy coconut milk and the fresh spinach stirred through at the end. Just by the colour alone you know this is going to be good for you. I like to serve the curry with basmati rice or some wholemeal/whole-wheat chapattis to soak up the lovely fragrant sauce.