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

Cook Time: 30

Servings:

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.

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