Use your Dualit hand blender to make a fresh and aromatic curry paste
(enough for a curry for four) which can be stirred into chicken, salmon or prawns for a delicious quick curry.

Shopping List

• 1 large fresh green chilli
• 1 cube fresh root ginger, approximately 3cm (1¼ inch)
• 2 fat cloves garlic, peeled and roughly chopped
• a small bunch (about 40g/1½ oz)
• fresh coriander, with stalks
• 3 tbsp vegetable oil
• 2 tbsps coconut cream, optional, but nice
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fenugreek, if available
• 1 tbsp fresh lemon juice
• salt and freshly ground black pepper

Method

1. The paste makes enough for 3-4 chicken breasts or salmon steaks, or 400g (14oz) of peeled prawns.
2. Slit open the chilli, remove the seeds and stalk then roughly chop and place in a medium sized bowl.
3. Roughly chop the ginger (no need to peel) and add into the bowl along with the garlic and half the oil.
4. Snip in the coriander stalks but reserve the leaf sprigs.
5. Pulse with the Dualit hand blender to a chunky purée then add the remaining oil, coconut cream (if using), ground spices, lemon juice and some salt and pepper.
6. Whiz until smooth then add the coriander sprigs and pulse for a few seconds to incorporate.
7. Scoop the mixture into a lidded jar and keep in the fridge until required.
8. To make the curry, stir fry the chicken breasts (chopped), the salmon (cubed), or the prawns in a little hot oil for 2-3 minutes (the chicken will take longer than the fish - about 6-8 minutes, depending on the size of the pieces) then mix in the curry paste.
9. Stir well, cook for 2-3 more minutes and add a small cup of water to thin a little.
10. Simmer for a couple more minutes and serve straight away with steaming basmati rice.