Green chicken curry

Ingredients

100g (31⁄2oz) fresh coriander, including stalks, chopped
100g (31⁄2oz) fresh fenugreek leaves, chopped

6 spring onions, chopped, plus more to garnish
4 garlic cloves, chopped
2tsp chopped fresh root ginger
5 fresh hot green chillies, chopped
1tsp cumin seeds
30g (1oz) butter
3tbsp Greek-style yogurt
4 skinless chicken breast fillets, diced
1tsp garam masala
1tsp ground turmeric
1tsp salt
2tbsp single cream
200g (7oz) peeled and de-veined cooked king prawns

MethodPut the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée.
In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top.
Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins.
Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through.
Serve sprinkled with chopped spring onions.
This recipe is taken from Britain's Best Dish, published by Dorling Kindersley, priced £20, available from Amazon