Fragrant chicken curry

This fragrant chicken curry recipe is guaranteed to be a crowd pleaser! Easy to make and will spice up any weeknight dinner.

Serves: 2

Time to make: 45 mins

Ingredients

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spray oil
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

Instructions

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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.

Variations

Make it gluten free: Check ground spices, soy sauce and curry paste are gluten free.

HFG tip

This curry recipe can be made in larger quantities and frozen.

Nutrition Info (per serve)

Calories 563 cal

Kilojoules 2360 kJ

Protein 42 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 9 g

Sodium 230 mg

Calcium 250 mg

Iron 11 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.