Green masala chicken curry
2 bunches fresh coriander roots, stems and leaves, coarsely chopped
1 cup loosely packed fresh mint
120g baby spinach leaves
1 fresh jalapeno chilli, seeds removed and coarsely chopped
4 tbsp lemon juice
2 tbsp olive oil
150g brown onion, thickly sliced
8 small skinless chicken thigh fillets (1.2kg)
1½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground cloves
250ml canned coconut cream
40g baby spinach leaves, extra
25g natural flaked almonds, roasted
1 medium lime, cut into wedges
Reserve a handful of coriander and mint leaves and blend the remaining with spinach, chilli, garlic, juice and the water until smooth.
Heat oil in a large deep frying pan over medium-high heat; cook onion, stirring for 5 mins or until starting to brown.
Add chicken, cook for 5 mins or until chicken is browned on both sides.
Add spices, cook, stirring for a minute or until fragrant.
Stir in coriander puree and coconut cream; bring to the boil.
Reduce heat to low; simmer, uncovered, for 20 mins or until sauce thickens slightly and chicken is cooked through.
Season to taste.
Serve curry topped with extra spinach leaves, reserved coriander and mint, almonds and lime wedges.
Serve with steamed rice or pappadams.