A Chermoula Chicken Curry that’s Mo’Rockin

Chermoula is a beautiful herby spice mix that is used often in Moroccan cooking for great depth of flavour. It is commonly used for marinating vegetables, fish & also chicken. I make a batch every week without fail. It really can be a game-changer in the kitchen and a fabulous way to use extra herbs either in the garden, or going to waste, in your fridge.

This new recipe came about by chance. I was craving curry for dinner and when I looked to see what we had on hand, I spied the prized chermoula in the fridge. Bam!

A Chermoula Green Chicken Curry that’s Mo’Rockin

The chermoula added incredible base flavours to the curry and then a whole lot more.

We served the warm curry inside warm pittas with spoonfuls of yoghurt and salad. We sat on our back deck and every one of us went back for a second. One of my gang said it was worthy of heading straight up there to be on the same status level as my lasagne. And, that my friends, is the ultimate compliment right there in our family.

It turns out that this curry is Mo’Rockin (Sorry…..it had to).

I hope you absolutely love this tasty new recipe. Enjoy it with the people you love.

And – if you could do with cooking inspiration that is pretty much on tap every month, I would love to welcome you to the new RM cooking club.

It is a pleasure to be sharing this recipe with you here.

With love & wishing you happy days always,

Nellie

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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.

A Chermoula Green Chicken Curry that’s Mo’Rockin

A Chermoula Green Chicken Curry that's Mo'Rockin

This new recipe came about by chance. I was craving curry for dinner and when I looked to see what we had on hand, I spied the prized chermoula in the fridge. Bam! The chermoula added incredible base flavours to the curry and then a whole lot more. This looks like a whopping list of ingredients but don’t be fooled. Most you will have on hand already and or in the garden. Always make more chermoula than you need is my tip. It will delight you for dishes like this one.

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Course: Main Course, Lunch, Dinner

Cuisine: Asian, Moroccan, Moroccan fusion, Asian fusion

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Calories: 612kcal

Author: Nellie Kerrison | Relish Mama

Cost: 30

Equipment

• Food processor or stick blender
• Frying pan or a cast iron pan or pot

Ingredients

Chermoula

• 3 cloves garlic chopped
• 1 teaspoon of ground ginger
• 1 teaspoon paprika
• 2 teaspoons of ground cumin
• 4 tablespoons of flat leaf parsley roughly chopped (extra, as a garnish, to serve)
• 4 tablespoons of coriander roughly chopped
• 4 tablespoons of fresh mint roughly chopped
• ½ teaspoon of dried chilli flakes or use 1 small red chilli chopped
• 3 tablespoons of lemon juice
• 2 tablespoons of red wine vinegar
• 1 teaspoon of sea salt
• Freshly cracked black pepper

Chermoula chicken curry

• 6-8 Chicken thighs skin removed
• 2-3 tablespoons of extra virgin olive oil
• 1 large brown onion diced
• 1 x 5cm piece of fresh ginger
• 2 cloves of garlic peeled and minced
• 1-2 tablespoons of green curry paste Mae Ploy is my favourite*
• 400 ml of coconut cream
• 1 heaped tablespoon of brown sugar
• 1-2 tablespoons of fish sauce
• 250 g 1 punnet of cherry tomatoes, halved
• Juice of 1 lime
• Sea salt
• Freshly cracked black pepper

To serve

• Mint leaves or coriander leaves
• Warm pitta bread or flatbreads
• Lime infused yoghurt

Instructions

• To make the chermoula, place all ingredients in the food processor with the exception of the olive oil. ‘Whizz’ to combine.
• Slowly drizzle in the olive oil and ‘whizz’ again until you have a smooth paste.
• Marinate the chicken in the chermoula (if time permits) for a minimum of an hour. Store in the refrigerator until ready to cook. If you don’t have time to marinate, all will still end well – that’s a promise.
• Heat a frying pan or cast iron pot over a low heat.
• Add the oil and when it is warm, add the onion. Cook for 5-7 minutes until aromatic and softened, stirring often.
• Add the ginger and garlic and cook for another minute or two, stirring always. Add the green curry paste & stir.
• Turn the heat up to medium-high. Add the chermoula marinated chicken and cook the chicken for a few minutes, to seal it and give it a little colour. Add the coconut cream, sugar and fish sauce.
• Simmer for approximately 10 minutes and then add the halved cherry tomatoes. Simmer for a final 10 minutes.
• Allow the chermoula curry to rest for five minutes, with a lid on. Then add the juice of a lime and season, to taste.
• Serve warm, tucked inside warm pitta or flatbreads.
• Other lovely additions are thin slices of red onion, lime infused yoghurt and fresh herbs.

Notes

Store any excess chermoula in a covered container or glass jar in the fridge for up to a week. 

My personal favourite store-bought Curry Paste for home is Mae Ploy. 

For a milder curry, use just 1 tablespoon of the curry paste. Add more if you would prefer it hotter. 

Nutrition

Calories: 612kcal | Carbohydrates: 54g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 757mg | Potassium: 442mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1156IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 2mg