Coconut, coriander chicken and vegetable curry
Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 3 fresh long green chillies
- 1 onion (200g), chopped
- 5 centimetre piece fresh ginger (25g), chopped
- 4 cloves garlic, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 kilogram chicken thigh fillets
- 270 millilitres canned coconut milk
- 2 cups (500ml) chicken stock
- 600 grams kumara (orange sweet potato), unpeeled, cut into 2.5cm pieces
- 300 grams cauliflower, chopped
- 90 grams baby spinach
- 1 tablespoon sesame seeds
- 1/3 cup (50g) roasted salted cashews
- 1 cup (280g) greek-style yoghurt
- 1/2 cup coarsely chopped coriander leaves
- 1/4 cup coarsely chopped fresh mint leaves
- 1 fresh long green chillies, chopped, extra
- 1/4 cup lightly packed fresh coriander sprigs, extra
- 1 lime, cut into wedges
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