Green Chicken Curry

This chicken curry reminded me of a forgotten taste. A taste so familiar, welcoming and comforting. I guess the “timing” had played a major role in creating those feelings.

I first had this chicken curry when we got back from a holiday. After a 10 day trip, we were so ready to get back to some comfort food, BUT I was not yet ready to get back to the kitchen!

Usually, it’s not a problem here in Bahrain. There are so many good Malayali restaurants where you get good quality Kerala food.

Having said that nothing beats the comfort and homely feeling of a home cooked food, when you get back from a trip. Luckily, some home cooked food was waiting for us. My friend Suni, had left this Chicken curry and a Veg curry with some chapathis for us to enjoy.

We really enjoyed this. As soon as we finished eating, I sent a message to Suni, thanking her for the thoughtful gesture and for the yummy food. But the food blogger in me cannot end the message with just that, right? Of course, I had to ask her for the recipe! I think it’s become second nature to ask for the recipe whenever I taste something that I like.

Jose sometimes makes fun of me saying that “you are simply asking for the recipe, you will not make it”. Though I won’t agree to it with him, sometimes I ask for the recipe not to make it, but I love listening to the process and knowing what all went into it. As I’ve said before, I’m a “curiosity kills the cat” kinda person, can’t help it.

Anyways, I got the recipe from her and I did make it. As I’ve said, this chicken curry has a very homely feel to it. It’s packed with flavours and it goes well with rice, roti, appam, idiyappam, neer dosa etc; It’s a “universal side dish” kinda recipe. Give it a try…

Thank you Suni for always leaving some “care package” for us, oh… and also for sharing the recipe :)

Here is the recipe…

Marinate cleaned chicken pieces with lemon juice, salt and pepper. Keep aside…


Grind together chopped coriander and mint leaves, ginger & garlic and green chilli with 2 tbsp water to a smooth paste…


Heat oil / ghee in a wide and deep pan. add sliced onion and cook till it browns…


Add ground paste and fry till the raw smell goes, 4-5 mins…


Add sliced tomato and cook till it softens…


Add all spice powders and cook for 2-3 mins…


Add marinated chicken pieces, mix well…


Add water (refer notes), bring it to boil and simmer. Cover and cook for 20-22 mins…

Add cashew paste and gently mix. Continue to cook on slow flame for 4-5 mins. Remove from fire and let the curry rest for 15-20 mins, for the flavour to settle in…

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Green Chicken Curry

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Course: Side Dish
Cuisine: Kerala, South Indian
Servings: 5 -6
Author: Maria Jose Martin

Ingredients

  • 850 gms Chicken (measured after cleaning, cut into medium size pieces)

For marination

  • 1.5 tbsp Lemon juice
  • 1/2 tsp Pepper powder
  • Salt

For grinding

  • 3/4 cup Chopped coriander leaves
  • 1/3 cup Chopped mint leaves
  • 1.5 tbsp Chopped ginger & garlic (each)
  • 2-3 Green chilli (chopped)

For masala

  • 3 medium Onion (sliced)
  • 1 big Tomato (sliced)
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1/4 -1/2 tsp Pepper powder
  • 10 Cashew nuts (soaked in 2 tbsp water for 10-15 mins, grind to a smooth paste)
  • Salt
  • 2 tbsp Oil / Ghee

Instructions

  • Marinate cleaned chicken pieces with lemon juice, salt and pepper. Keep aside.
  • Grind together chopped coriander and mint leaves, ginger & garlic and green chilli with 2 tbsp water to a smooth paste.
  • Heat oil / ghee in a wide and deep pan. add sliced onion and cook till it browns.
  • Add ground paste and fry till the raw smell goes, 4-5 mins.
  • Add sliced tomato and cook till it softens.
  • Add all spice powders and cook for 2-3 mins.
  • Add marinated chicken pieces, mix well.
  • Add water (refer notes), bring it to boil and simmer. Cover and cook for 20-22 mins. Add cashew paste and gently mix. Continue to cook on slow flame for 4-5 mins.
  • Remove from fire and let the curry rest for 15-20 mins, for the flavour to settle in.

Notes

The water qty depends on the consistency you prefer for the curry. If you like a semi dry consistency, add 3/4 cup water and if you prefer a gravy consistency, add 1.5 cups. I've added 1.5 cups water here.
You can remove the chicken curry from fire before adding cashew paste, so that it doesnt split. Mix it gently and bring it back to fire.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

 

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