Fragrant chicken curry
Nutrition Info.(per serve)
360g chicken thighs (bone in, skin removed)
1 quantity Fragrant curry paste or 2 tablespoons Massaman curry paste
¼ cup light coconut milk
1 fresh red chilli, sliced
1 teaspoon palm or brown sugarlight brown cane sugarX
2 cinnamon sticks
3 star anise (optional)
2 kaffir lime leaves
5cm piece fresh turmeric, thinly sliced (optional)
¹/³ cup brown rice
3 cups spinach leaves, roughly chopped
3 cups roughly chopped mixed winter greens, eg, broccoli, kale, spinach, silver beet
2 teaspoons sesame oil
Fragrant curry paste
2 fresh red chillies
1 teaspoon ground cumin
1 tablespoon curry powder
1 clove garlic
2 spring onions
25g cashew nuts
½ tablespoon shrimp paste (or use soy sauce)
1 lemongrass stalk, white part only, sliced
Total fat 27g
Saturated fat 7g
Dietary fibre 9g
1 If making your own curry paste, in a blender or food processor, blitz all 8 ingredients until smooth. Add a dash of hot water to help the mixture blend.
2 Spray a large lidded saucepan with oil and set over a medium-high heat. Add chicken pieces and cook until browned, turning over to brown both sides. Remove from saucepan and set aside. Reduce heat to medium-low.
3 Add curry paste to saucepan. Cook, stirring, for 2-3 minutes. Add coconut milk and stir to combine. Add 1 cup water. Bring to a simmer. Put chicken back in pan, along with chilli, sugar, cinnamon, star anise, if using, kaffir lime and turmeric, if using. Bring back to a simmer and cook, covered, for about 30 minutes, adding more water if needed. At a minute to go, add spinach leaves and cook until wilted.
4 Meanwhile, cook rice following packet instructions. In a frying pan, heat oil over high and cook winter greens for 2-3 minutes, until tender-crisp. Remove from heat.
5 Serve curry with rice and greens, garnished with fresh coriander and extra sliced chilli, if desired.
Make it gluten free: Check ground spices, soy sauce and curry paste are gluten free.
This curry recipe can be made in larger quantities and frozen.