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This was a great chicken curry with good depth of flavour and superb colour.  It was quick and easy to cook in the wok, so just one pan to wash.  Inspired by what my friend Leigh, from Hamilton in country Victoria, cooked the other day I had to make something similar; she makes great curries! Substitute whatever you wish if the ingredient is not in the pantry, fridge or garden.  The complete dish takes about 30 minutes at the most and it is divine.
To serve 4 – 6 people, just add more chicken and stock. With the 500g chicken thighs I used here, there was a small serve for lunch the next day.
Serves: 2

Curry paste Sauce
2 green chillies, finely chopped
½ red chilli, finely chopped or ¼ tsp chilli flakes
2 cloves garlic, grated2cm ginger, grated
2cm fresh turmeric, grated
2 tsp cumin
2 tsp coriander
1 tsp turmeric powder

 

 1 large onion, finely chopped
100ml extra virgin olive oil, more if necessary
2 celery stalks, finely chopped
500g chicken thighs, chopped into 4cm cubes
100ml chicken stock
1 x 450ml tin coconut cream or Greek yoghurt
2 tbsp tomato paste
1- 2 tsp sea salt and some freshly cracked pepper
300g broccoli, cut into small florets
½ cup Vietnamese mint, roughly chopped
1 cup kale, finely shredded
8 medium-sized sorrel leaves, finely shredded, from my herb garden
2 tbsp parsley, chopped
Add any green vegetables, such as beans, zucchini ribbons or grated, green capsicums

For the curry paste: Prepare the ingredients and mix together well. Set aside.
For the chicken and sauce base: take a wok or large frying pan, add about 40ml of the extra virgin olive oil and the onion and cook on low to medium heat for at least 10 minutes, without colouring, stirring from time to time. Add some more oil if the pan is getting dry. After about 8 minutes, add the celery and continue cooking for another 2 minutes.  Remove from the pan, into a bowl and set aside.
Add some more olive oil to the empty pan and when the oil is hot, not smoking hot, add a third of the chopped chicken thighs; toss in the pan until they are golden.  Remove to the onion bowl. Repeat with the remaining chicken.  When completed return the onion, celery and chicken mixture to the wok and add the curry paste, stirring in well to cook out the powders as well as cook the garlic, ginger and turmeric.  Again, add a little more oil if the mixture is dry and cook for 2 – 3 minutes, stirring constantly.
When the paste is cooked, add the chicken stock, coconut cream and the tomato paste.  Continue a gentle simmer for about ten minutes, until the liquid is reduced and thickened. Add the sea salt and some cracked pepper; adjust the seasoning to your taste.
Add the broccoli florets and any other vegetable you are including, such as the beans and capsicum.  Cook a few minutes; be careful, do not overcook the vegetables as they are best a bit crunchy.
When ready to serve,  add the Vietnamese mint, shredded kale and sorrel; stir through.
Plate and garnish with the parsley.