Green chilli chicken curry
Mehma (winner of Elmlea’s Turn Up The Heat curry cook-off competition) shares her winning chicken curry recipe that includes making a fresh green chilli and coriander paste and marinating chicken thighs in a spiced yoghurt. The chicken is then charred in a pan before being simmered in the sauce – it’s quick to bring together and delivers big on fresh flavour.
Note: Mehma serves her curry with plain zeera basmati rice (cumin-infused basmati rice).
Ingredients
Metric
Imperial
- 500g of boneless, skinless chicken thighs
- Elmea Double, to serve
- coriander, picked, to serve
- small green chillies, to serve (optional)
GREEN CHILLI PASTE
- 1 handful of coriander leaves
- 10 green chillies
- 5 garlic cloves
- 1 small onion
- 7 cashews
- 80ml of water
CHICKEN
- 2 tbsp of plain yoghurt
- 1/2 lemon, juiced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garam masala
- 1/2 tsp ground turmeric
CURRY
- 2 tbsp of Elmlea Creamy & Buttery Unsalted
- 4 cloves
- 3 cardamom pods
- 1 tsp cumin seeds
- 1 cinnamon stick
- 6 black peppercorns
Method
For the green chilli paste, blitz all the ingredients in a small food processor (or in a jug with a hand blender) into a smooth paste. Set half aside
- 1 handful of coriander leaves
- 10 green chillies
- 5 garlic cloves
- 1 small onion
- 7 cashews
- 80ml of water
Place half the paste in a large bowl with all the marinade ingredients. Mix to combine then add the chicken and mix until thoroughly coated. Set aside to marinate for 30 minutes
- 2 tbsp of plain yoghurt
- 1/2 lemon, juiced
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 500g of boneless, skinless chicken thighs
Place a large lidded frying pan on a high heat. Char the chicken for 10 minutes, turning halfway, then remove and set aside. Reduce the heat to medium
Place the pan back on the heat. Add the butter and spices and fry until fragrant, then add the remaining curry paste and cook for 5 minutes
- 2 tbsp of Elmlea Creamy & Buttery Unsalted
- 4 cloves
- 3 cardamom pods
- 1 tsp cumin seeds
- 1 cinnamon stick
- 6 black peppercorns
Stir through the chicken, cover and cook for 10 minutes, or until the chicken is cooked through, adding splashes of water until you reach the desired consistency – around 200-300ml
Drizzle over the double cream, garnish with the coriander and chillies (if using) and serve with rice (see note)
- Elmea Double, to serve
- coriander, picked, to serve
- small green chillies, to serve (optional)
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