The Australian Women’s Weekly Food

Fresh ways with chicken

GREEN MASALA CHICKEN CURRY

PREP + COOK TIME 50 MINUTES SERVES 4

2 bunches fresh coriander (130g), roots, stems and leaves, washed, dried, chopped coarsely
1 cup loosely packed fresh mint leaves
120g baby spinach leaves
1 fresh jalapeño chilli (25g), seeds removed, chopped coarsely
4 cloves garlic, chopped
¼ cup (60ml) lemon juice
½ cup (125ml) water
2 tablespoons olive oil
1 medium brown onion (150g), sliced thickly
8 small skinless chicken thigh fillets (1.2kg)
1½ teaspoons ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 cup (250ml) canned coconut cream
40g baby spinach leaves, extra
⅓ cup (25g) natural flaked almonds, roasted
1 medium

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