KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
GREEN CHILLI
& CHICKEN CURRY
Serves 4
15 minutes
25 minutes
For the curry
› 700 g chicken thigh fillets,
chopped
› 2 tbsp vegetable oil
› 300 g or 2 medium brown onions,
finely chopped
› 1 cinnamon stick
› 270 ml coconut milk
› 200 g green beans, halved
For the spice paste
› 1 bunch loosely packed
coriander leaves
› 150 g or 1 medium brown onion,
chopped
› 5 fresh long green chillies,
chopped
› 3 garlic cloves, coarsely chopped
› 2 tsp coriander seeds
› 1 tsp cumin seeds
› 1 tsp black peppercorns
› 2 cardamon pods
To serve
› Coriander leaves
› Saffron rice
The spice paste
1 Put all ingredients into a blender or spice grinder and
blend to a thick paste.
The curry
1 Spoon the spice paste into a bowl and add the
chicken. Toss to coat the chicken in the paste.
2 Heat the oil in a large saucepan over a medium heat.
Add the onion; cook, stirring, for 5 minutes or
until browned.
3 Add the chicken; cook, stirring for a further 5 minutes
before adding the cinnamon stick and coconut milk.
Reduce the heat to low and simmer, covered, for 10
minutes. Season to taste with sea salt and ground
white pepper.
4 Add beans and simmer, covered, for 3 minutes or
until the beans are just cooked through.
5 Scatter extra coriander leaves through the curry
and serve with saffron rice.
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KACHEN No.28 | AUTUMN 21