green chillies

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

vegetable oil

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.

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

Mint relish & raita

mint leaves

coriander

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.

This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice, says Matt.

Golden chicken biryani

chicken

tsp turmeric

unsalted butter, softened

olive oil

cardamom pods, bruised

tsp black peppercorns

bay leaves

flat-leaf parsley, stems finely chopped, leaves picked

(500 grams) basmati rice

chicken stock

saffron

Nigella seeds, toasted flaked almonds and lime

cardamom pods, crushed, seeds reserved, pods discarded

tsp each ground turmeric, ground coriander, ground cumin and freshly ground black pepper

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Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

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

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

garlic cloves, chopped

tomato, quartered

(60 milliliters) sunflower oil

brown mustard seeds

curry leaves

onions, finely chopped

green chillies, stalks removed, pierced

tsp cumin

pork shoulder,

tbs white wine vinegar

Coriander sprigs, rice and Indian breads, to serve

tsp cumin seeds

coriander seeds

fennel seeds

black peppercorns

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A quick and easy answer to a classic Thai curry. Be sure to make extra paste to use another night!

Green Thai fish curry

tbs coconut oil

apple eggplant, halved, or regular eggplant cut into 3cm pieces

coconut milk

snapper

green prawns, deveined, heads and tails intact

Thai basil, to serve

rice,

tbs fish sauce

tbs palm sugar, shaved

garlic cloves, crushed

ginger (25 grams), roughly chopped

lemongrass, white only, bruised, roughly chopped

eschalots, halved

kaffir lime leaves

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We served this vegetarian curry with rice and hoppers – bowl-shaped Sri Lankan crepes made with rice flour and coconut milk. Buy them from good Sri Lankan takeaway restaurants, or use parathas (Indian flatbreads) or extra basmati rice, says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Turmeric boiled egg curry

eggs,

tbs ghee

onion, thinly sliced

garlic cloves, finely chopped

(20 grams) ginger, finely chopped

green chillies, thinly sliced

x 12cm pandanus leaves

Nigella seeds, cooked basmati rice

cumin seeds

nigella seeds

turmeric powder

white peppercorns white pepper

tsp fenugreek

cinnamon quill,

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Learn these simple tips and tricks to store fresh green chilies for months.

How to Store Green Chilies for Months

kg Fresh Green Chilies (or any variety)

Remove stalks from Chilies.

If the flesh underneath the stem looks pale white with no damage then its a healthy fresh Chili. Reserve these!

Discard the rotten and mushy chilies.

Separate the ones with mild damage, bug / insect bite etc

Chop off the damaged area and discard. Use the good portion within next few days.

Take the reserved healthy chilies in a colander and rinse thoroughly to remove any dirst or mud.

Spread them over a clean kitchen towel or paper napkin to air dry.

Wipe out any trace of water before storing.

Bag a small portion of the chilies in an air tight tub or plastic bag along with a paper towel.  This will help to keep them moisture free.

Press to remove any air and seal it. Store in your refrigerator for up to a month.

To keep it longer, freeze them freezer safe tubs or ziploc bags.

Prep Work

You may grind it along with Ginger Garlic Paste using oil to extend life.

You can make a thick paste by blending it with oil and then freezing them in ice trays.  Then remove the cubes and store in freezer friendly tubs or bags and use as needed.

Frozen whole chili tends to turn soft and kind of blends when used in curries and gravies and gives almost the same effect as paste. Chopping , mincing, blending method takes time and you can rather freeze them whole to save time and also its less messy.

Other Methods

Serve this vegetarian dish made with Indian cheese, paneer, as part of a curry night or with rice as a midweek supper

Paneer with broccoli & sesame

sprouting broccoli

asafoetida

tsp cumin seed

sesame seeds

green chilli

paneer cheese,

tbsp grated ginger

½ tsp ground mace

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.

Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

This chicken soup packs a punch, and certainly covers your daily greens. Begin this recipe 3 hours ahead.

Green chilli and coriander chicken soup recipe

coriander,

garlic cloves, bruised, plus extra 2 cloves, crushed

tbs ginger, chopped

leek, well washed and finely sliced

lemongrass

tbs sesame oil, plus extra 1 tsp

mirin

(60 milliliters) soy sauce

limes

fish sauce

green chillies, chopped (add more if desired,

A delicious rendition of the Indian classic, this Butter Chicken is creamy, full of flavour and is served with a side of fresh butter Roomali roti


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Top Tags

Yogurt & almond chicken curry

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Slow-cooked karnataka pork curry

Green Thai fish curry

Turmeric boiled egg curry

How to Store Green Chilies for Mont...

Paneer with broccoli & sesame

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Top 13 green chillies recipes from across the web

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

Top Tags

Yogurt & almond chicken curry

Creamy veggie korma

Mint relish & raita

Golden chicken biryani

Slow-cooked karnataka pork curry

Green Thai fish curry

Turmeric boiled egg curry

How to Store Green Chilies for Mont...

Paneer with broccoli & sesame

Green chilli and coriander chicken ...

Goila Butter Chicken

Bao bun fillings

Homemade Vegetarian Thai Green curr...

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