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Indian Curry Recipe: Green Chicken Masala, Hara Masala Murgh, Karen Martini Chicken Curry Recipe
Ingredients
- 8 chicken chops* (skin-on, bone-in thighs)
- salt flakes
- 50ml extra virgin olive oil
- 1½ tbsp cumin seeds
- 3 sprigs of curry leaves
- 1 brown onion, finely diced
- ½ thumb-sized piece of ginger, peeled and sliced
- 80g butter
- 2 tsp ground cinnamon
- 200ml chicken stock or water
- FOR THE MASALA PASTE
- 80g raw cashews, Brazil nuts or macadamias, soaked for 20 minutes in freshly boiled water that just covers the nuts
- 3 handfuls of baby spinach, roughly chopped
- 3 handfuls of coriander leaves, roughly chopped
- 3 handfuls of mint leaves, roughly chopped
- 2 long green chillies, each cut into three pieces (remove the seeds for a milder result)
- 4 garlic cloves, peeled and sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 50ml extra virgin olive oil
- 1 tsp salt flakes
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