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By theage.com.au
Karen Martini’s coconut chicken curry with mint chutney
Instructions
Cook:1h 30min
This is a rich, silky and fragrant chicken curry that surrenders well to the bright, full-flavoured and zesty chutney.
Updated at: Fri, 12 Dec 2025 01:49:24 GMT
Nutrition balance score
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Ingredients
4 servings
1.6kgchicken
cut into 10 pieces, each breast cut into three pieces and each leg cut into two
extra virgin olive oil
or grapeseed oil
1brown onion
finely diced
2 slicesgalangal
1 stemlemongrass
bruised with the back of a knife
6curry leaves
1cinnamon stick
500mlcoconut milk
300mlcoconut cream
1lime
5 ½ Tbspnigella seeds
Instructions
View on theage.com.au
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