A quick chicken curry with farm-to-table vegetables
Green Chilli Chicken Curry with Fresh Silverbeet
A quick chicken curry with farm-to-table vegetables
Equipment
- frying pan
Ingredients
- 4 whole chillies (hot peppers) deseeded- can be mild if you prefer
- 1 onion medium size, chopped
- 4 cloves garlic
- 1/2 cup lemon juice
- 800 ml coconut cream
- 3 chicken breast fillets
- 2 cups silverbeet you can substitute any other dark leafy greens
- salt & pepper to taste
- dash canola oil or butter to line the pan-optional
Instructions
- With a little butter or oil in a deep pan, sear the chicken breasts until lightly brown.
- At the same time, place chillies, garlic, onion, lemon plus the salt & pepper in a food processor and blend into a paste. (This could also be done by hand with a mortar & pestle).
- In a separate bowl, mix the coconut cream with the curry paste, then add it to the pan with the chicken. Stir well and deglaze the bottom of the pan initially then cover and turn down to a simmer.
- Simmer (covered) for about 30 minutes stirring occasionally.
- After about 30 mins remove the lid and add the chopped silverbeet. Let the sauce reduce down and thicken.
- Once the sauce is nice and thick (like a thick gravy) cut the chicken breasts into chunks (about 3rds).
- Serve with rice, flat bread, and/or a crisp garden salad on the side.
Notes
The following recipe is a simple knock up that’s a family favourite.
The chillies don’t have to be green, but I find them more tangy- in fact in the example images for this recipe I did use one red chilli – typically I use all green though… Ultimately, the main thing is the dish will work with any chilli…green or red or both!
Chillies are easy to grow in most climates and so is silverbeet – sometimes just adding a small amount of home-grown chilli and a few freshly cut vegetables is all that’s required to turn dinner from so-so to superstar!
Nutrition
Calories: 779kcalCarbohydrates: 19gProtein: 26gFat: 72gSaturated Fat: 62gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 108mgPotassium: 1047mgFiber: 5gSugar: 2gVitamin A: 28IUVitamin C: 21mgCalcium: 40mgIron: 5mg
Tried this recipe?Let us know how it was!
4 Responses
Hi there. Just found you….so glad I did. Made this chicken curry….oh my goodness it was delicious. Made good use of our excess silverbeet !!!
G’day! I’m glad you enjoyed this recipe – as I wrote, it’s a simple knock-up but then most of the best tasting foods and recipes are often the simple ones… I appreciate you commenting. Cheers 🙂
Hey Mark…I’m new to curries and like the sound of this recipe. Wondering how much curry powder you recommend. Love your work btw. I’m getting closer to retirement and gearing up for a more self sufficient me with the help of the likes of yourself. Cheers.
Hi T-Ray, you don’t need to add a curry powder to this recipe because the “curry hit” comes from the ingredients in Step 2 but if you’d like to add a bit of extra flavour adding some curry powder (whatever the base or brand) could be quite good! If so, I would probably go a lumped teaspoon as this would be enough for 4 servings in this recipe. Cheers 🙂