Name: Coriander and Coconut Chicken Curry
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 portions
Cuisine: International
Ingredients: 12 green bird’s eye chillies, whole; 2 garlic cloves, peeled; 1 medium red onion, roughly chopped; 1 large bunch fresh coriander, roughly chopped; 1 small bunch fresh mint leaves, roughly chopped; Juice of 1 lime; 70 ml water (or enough to assist blending); 70 ml avocado oil; 1 x 5 cm cinnamon stick; 3 green cardamom pods, lightly crushed; 2 black cardamom pods, lightly crushed; 2 medium red onions, very finely chopped; 10 green finger chillies, finely chopped (adjust to taste); 2 tbsp garlic and ginger paste; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 2 medium tomatoes, finely diced; 1 kg chicken thighs, cut into bite-sized pieces; 125 ml water or chicken stock; 125 ml thick coconut milk; ½ tsp garam masala; Salt and freshly ground black pepper, to taste

Coriander and Coconut Chicken Curry | Thermomix TM7 Recipe