Green Chicken Curry
Servings: 5 -6
Green 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.
Print Recipe
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.
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.