Fresh Ways With Chicken

Pluck a dinner staple to a whole new level with these inspired takes on chicken mains.

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

1/3 cup (25g) natural flaked almonds, roasted

1 medium lime (90g), cut into wedges

Brown or basmati rice, for serving

1 Reserve a handful of coriander leaves and mint leaves for serving. Blend or process remaining coriander and mint with spinach, chilli, garlic, juice and the water until smooth.

2 Heat oil in a large deep frying pan over medium-high heat; cook onion, stirring, for 5 minutes until starting to brown.

Add chicken; cook for 5 minutes until chicken is browned on both sides. Add spices; cook, stirring, for 1 minute until fragrant.