850gmsChicken measured after cleaning, cut into medium size pieces
3/4cupChopped coriander leaves
1/3cupChopped mint leaves
1.5tbspChopped ginger & garlic each
2-3Green chilli chopped
1/4 -1/2tspPepper powder
10Cashew nuts soaked in 2 tbsp water for 10-15 mins, grind to a smooth paste
2tbspOil / Ghee
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.
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.
This Green Chicken Curry was printed from https://mariasmenu.com/chicken/green-chicken-curry.
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