Starter: Aromatic green chicken curry with traditional herbs and spices (Shindi Chauhan)

Published: Wednesday, 17 October 2007, 1:57PM

INGREDIENTS

• 4 chicken breasts
• 100g coriander leaves with stalks washed and roughly chopped
• 100g fresh fenugreek leaves washed and chopped
• 6 spring onions washed chopped
• 4 cloves garlic
• 2 tsp. Grated ginger
• 5 chopped hot chillies
• 1 tsp. Ground garam masala
• 1 tsp. Whole cumin
• 1 tsp. Tumric powder
• 1 tsp. Salt
• 2 tbsp melted butter
• 3 tbsp. Greek yoghurt
• 2 tbsp Single cream
• 200g king size cooked peeled prawns


METHOD
1. Dice the chicken and put to one side.
2. Chop the coriander, fenugreek, spring onions and chillies and peel and roughly chop the garlic and ginger.
3. Place the fresh coriander, fenugreek leaves, spring onions, garlic, ginger and chillies in a blender and blitz to a purée
4. in a large dry deep pan, toast the cumin seeds then add the butter, herb puree and a dash of yoghurt and cook until the fat floats on top of the mixture.
5. Add the chicken, garam marsala, salt and turmeric, the remaining yoghurt and cream and cook for 12 minutes.
6. Add the prawns, cook for further 3 minutes.
7. Serve garnished with chopped spring onions.