green chilli

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

turmeric

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

ground almonds

ginger

garlic

single cream

onion

cloves

cardamom pods

cinnamon

tsp garam masala

skinless, boneless chicken thighs

full-fat natural yogurt

pack coriander

bread

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Creamy veggie korma

onion, finely chopped

cardamom pods, bashed

tsp each ground cumin and coriander

½ tsp ground turmeric

green chilli, deseeded (if desired) and finely chopped

garlic clove, crushed

ginger,

mixed vegetable,

vegetable stock

frozen peas

yogurt

tbsp ground almonds (optional)

chicken breast per portion

toasted flaked almonds, chopped coriander, basmati rice or naan bread

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori cauliflower, my way

cauliflower (1 small head)

(50 grams) chickpea flour (besan)

cashews

(25 grams) ginger, finely grated

(60 milliliters) sunflower oil, plus extra to grease

thick Greek-style yoghurt

tsp chilli powder

tsp carom seeds (from Indian food shops – substitute with fennel seeds)

tsp each garam masala & ground cumin

creme fraiche

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Two spicy Indian dips in one, perfect for a few poppadums

Mint relish & raita

mint leaves

salt

tsp caster sugar

lemon juice

x 150 milliliters pots natural yogurt

Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.

Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

The combination of smoky, barbecued quail and a fresh cucumber and fennel salad makes for a midweek meal that's hard to beat.

Barbecue quail with green chilli, lemon and fennel

quails

olive oil

tsp each cumin, coriander and fennel seeds, toasted

½ long green chilli, chopped

tsp ginger

Finely grated zest of ½ a lemon

Lebanese cucumbers, thinly sliced

baby fennel, thinly sliced

¼ cup each mint and coriander leaves

(140 grams) thick Greek-style yoghurt

½ long green chilli, thinly sliced, to serve

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It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori-style chicken

chicken thighs

unsalted butter, melted

Kashmiri chilli powder (from Indian food shops) or paprika

tsp each chaat masala (optional – from Indian food shops) and ground fenugreek

green chilli, seeds removed

tbs chopped ginger

tsp Kashmiri chilli powder or paprika

tsp each ground cumin and garam masala

tbs sunflower oil

mint sprigs, leaves picked, chopped

coriander leaves, chopped

1/2-1 long green chilli, chopped

tsp ground cumin, toasted

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Fresh, clean and full of vibrant herbs, this taco recipe will become a family favourite in no time at all.

Chilli chicken tacos with green goddess mayo

(770 grams) chicken thigh fillets, trimmed

(250 milliliters) buttermilk

2½ tsp smoked paprika (pimenton)

tsp cumin

tsp dried chilli flakes

parsley

coriander leaves

basil leaves

dill

garlic cloves, roughly chopped

½ lemon

S&W Whole Egg Mayonnaise

tortillas, grilled

red cabbage, thinly sliced

red onion,

green chillies, thinly sliced

avocado, halved, sliced

Coriander sprigs, to serve

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The perfect addition to any weekend barbecue menu.

Darren Robertson's green chilli chicken

chicken thigh fillets (skin-on – ask your butcher, substitute skinless)

tsp each coriander & fennel seeds, toasted

garlic cloves, chopped

green chilli, chopped

coriander stalks (root intact), scrubbed, finely chopped

tbs ghee (substitute sunflower oil), melted

tbs ghee (substitute sunflower oil)

garlic cloves, thinly sliced

tsp yellow mustard seeds

curry leaf sprigs

(280 grams) Greek yoghurt

Lebanese cucumbers, halved, thinly sliced lengthways

mint & coriander, leaves picked

green chilli, finely chopped

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These Indian-style koftas are not only tasty but also packed full of nutritious goodness. A perfect weeknight meal.

Indian-style koftas

lamb mince

(70 grams) gluten-free breadcrumbs

garlic cloves, crushed

tsp grated ginger

tsp garam masala,

tsp turmeric

cauliflower head,

tbs extra virgin olive oil

okra, tops trimmed

spring onions, sliced

green chillies, finely chopped

(45 grams) desiccated coconut

coriander, leaves

lime

(280 grams) thick Greek-style yoghurt

coriander (optional)

Matt Moran gives the humble meatball a bit of an Indian twist, with tasty results.

Lamb meatball biriyani Matt Moran

onions, 1 finely chopped, 1 thinly sliced

coriander, leaves picked, chopped,

(100 grams) ginger, finely grated

tbs turmeric

tbs garam masala (Indian spice mix)

(250 grams) basmati rice

tsp black peppercorns

green cardamoms

(60 milliliters) ghee,

cinnamon quill

Greek yoghurt

(55 grams) raisins

Toasted cashews and lime wedges,

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We're willing to bet you haven't had a lamb sandwich like this before!

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Top 30 green chilli recipes from across the web

The most viewed green chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy coconut noodle soup

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Tandoori-style chicken

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Magdalena Roze's easy one-pot chick...

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Spiced potato cake with mint raita

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American chop suey with fried rice

Malaysian style Vegetable Dalca

Top 30 green chilli recipes from across the web

The most viewed green chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy coconut noodle soup

Indian spiced greens

Yogurt & almond chicken curry

Creamy veggie korma

Tandoori cauliflower, my way

Mint relish & raita

Barbecue quail with green chilli, l...

Tandoori-style chicken

Chilli chicken tacos with green god...

Darren Robertson's green chilli chi...

Indian-style koftas

Lamb meatball biriyani Matt Moran

Mumbai roadside hot lamb sandwich

Magdalena Roze's easy one-pot chick...

Quick chicken curry

Smoked chicken salad with peanut ch...

Soy-poached chicken with lemongrass...

Spiced salmon with coconut and cash...

Summer pumpkin dhal

Taco rice with grilled chicken and ...

Kingfish ceviche tacos Hayden Quinn

Easy fish curry recipe

Paneer with broccoli & sesame

Egg noodles with Sichuan pepper chi...

Butter chicken recipe: the easy way...

Spiced potato cake with mint raita

Spiced chicken and eggplant skewers

Sticky barbecued prawn salad

American chop suey with fried rice

Malaysian style Vegetable Dalca

The most viewed green chilli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine