Packed with great zesty flavours, this chicken curry is finished off with a simple paste of green chillies, coriander and mint, which gives it a wonderful fresh flavour, quite unlike most curries. It also freezes well, so make a double batch and keep half for a quick-fix midweek meal. Or, you can use it to fill a wintery Sunday night pie, topped with a puff pastry lid and sprinkled with sesame seeds.
Put the chicken in a wide heavy-based saucepan with the onion, coconut, tamarind, ginger, lemongrass, garlic, turmeric, chilli powder, oil and
Meanwhile, put the coriander, mint, chillies and lemon juice in a food processor or blender. Add
When the curry has reduced and the meat is thickly coated in the sauce, pour the fresh herb paste into the curry, stir to combine, then cook for a further 4 minutes.
Divide among four bowls and top with a spoonful of yoghurt. Serve with steamed rice and naan bread or soft flatbread.
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