Indian Green Curry

This dish is inspired by South Indian–style curries, with a few unique twists of our own. It’s one of those recipes that fills your home with incredible aromas as it cooks. We usually serve it over—or alongside—basmati or jasmine rice with some naan bread, but it’s just as satisfying enjoyed on its own as a comforting bowl of curry.

Ingredients

• 1x Bottle of Chili Crush - Amarillo Curry

• 2 pounds chicken thighs, cut into bite sized pieces (roughly 1” chunks)

• 3-4 garlic cloves (diced)

• 3 medium red onions (large chop)

• 2 medium tomatoes (chopped)

• 1 large bunch of cilantro/coriander (after roughly chopped should yield about 1 cup)

• 1 cup of loosely packed spinach leaves

• 1 small bunch of mint leaves (after chopping should yield about 2 Tablespoons)

• 1 lime (for the juice)

• 2 Tablespoons ginger paste (or diced fresh ginger, or 1 teaspoon dried ground ginger)

• 2 cups heavy whipping cream

• 1 cup chicken stock

• 1/4 cup vegetable oil (I prefer avocado or light olive oil)

• 2 teaspoons garam masala

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• black pepper to taste

Directions

1. Heat the oil in a large pot over medium-high heat.

2. Sauté onions until soft and begin to form some searing color (approximately 10 minutes).

3. Stir in one bottle of Chili Crush - Amarillo Curry. Cook for a couple of minutes.

4. Stir in the garlic, ginger, cinnamon, and salt, and cook for another couple of minutes.

5. Stir in the chopped tomatoes, cilantro, spinach, mint, and the juice of one lime. Cook for another couple of minutes.

6. Add chicken stock. Bring to a simmer over medium heat for 5 minutes.

7. Add garam masala.

8. Using an emersion blender, blend the sauce until smooth. You can also blend in smaller batches using a regular blender if needed.

9. Add the chicken and stir it into the sauce. Let simmer for 10 minutes.

10. Pour in heavy whipping cream. Let simmer for another 5 minutes.

11. Add pepper to taste, and additional salt if needed. At this point, you can also add additional garam masala if you like right before serving.

Serving

Serve hot over basmati or jasmine rice. Garnish with more chopped cilantro. Naan bread is also a good side with this dish.