South Indian Green Chicken Curry with Steamed Basmati Rice! P.s. Vegetarian Option Also Available :D

Hello my lovely readers!

I’ve been doing a lot of baking lately and whatever little I cook and share, is not Indian, so I thought why not share something from my motherland for my international readers so that they can have a taste of India! And my Indian readers who rarely cook can enjoy making and eating this curry too! If there are any more recipes that you’d like me to share, something that you’ve been wanting to make for really long, comment on this post and we will get back to you with the recipe! Nothing better than cooking for my viewers! ❤

I’m sharing the recipe for south Indian style green chicken curry eaten with steamed Basmati rice! It’s a really tangy yet almost creamy, nothing like Thai green curry (if you’re comparing) with lots and lots of fresh coriander in it and just a hint of coconut milk! It’s best eaten with rice and I like my curry with lots of gravy so I add more water than required, but you can add only a little amount and eat this with Chapatis (Indian flatbread) too!


South Indian style green chicken curry! Absolutely delish!!!


What are we making?

South Indian style Green Chicken Curry with Steamed Basmati Rice.

P.s. If you are a vegetarian you can use potatoes instead of chicken or even mixed vegetables! Everything else remains the same!

P.p.s. You can trust this recipe and be assured that this is the authentic way to do it, Source: I’m an Indian! 😉

What are we using?

1/2 kg Raw Chicken (without skin and washed) or Potatoes/Mix vegetables for a vegetarian option

1 Onion Chopped

1 Bay Leaf

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Black Pepper Powder

1/2 tsp Garam Masala (to learn how to make garam masala click here.)

1/2 tsp Fennel Seeds

1/4 cup Yogurt (or about 30 gms)

1/4 cup Coconut Milk (you can alternate this with heavy cream instead)

2 tbsp Lemon Juice

Salt to taste.

1  tbsp vegetable oil

For the green paste:

1/2 bunch Fresh Coriander or Cilantro

1/4 bunch Mint Leaves

2-3 Green Chillies

1 large Onion

1 tbsp Roughly Chopped Ginger

4-5 Garlic Cloves

What are we doing?


Indian green chicken

Step 1: Marinate chicken in lemon juice, salt, pepper for 30 minutes.

Step 2: Make a smooth paste with the ingredients ‘for the green paste’. You can whizz them up in a food processor with a little water.

Step 3: Heat oil in a wok or any heavy bottomed pan, add fennel seeds followed by bay leaf. Add in the chopped onions and let them brown on medium heat.

Step 4: When the onions start to turn brown, add in the green paste you made in step 2 and cook that for good 6-8 minutes on low heat or until the oil starts to separate from mixture. Make sure you don’t let it cook for too long, the coriander will loose its color.

Step 5: Add the yogurt, turmeric powder, coriander powder, cumin powder and garam masala. Saute for about half a minute before adding the chicken (add the marinade too).

Step 6: Fry the chicken in green paste and spices for about 3 minutes.

Step 7: Add 500 ml of water (or add 1/2 cup if you don’t want any gravy) and bring it to a boil. Cover until the chicken is cooked and oil has separated.

Step 8: Add in the coconut milk or heavy cream and mix well.

Your South Indian style green chicken curry is now ready to be gorged on! Serve it with some steamed Basmati rice or Chapatis!

To learn how to steam basmati rice click here and to learn how to make chapatis click here.

I hope you enjoy making and eating this chicken! If there are any Indian dishes that you may like to know the recipe of, comment on this post and I will get back to you with authentic Indian way to do it!

Much Love,

Radhika xx


Apple and Cinnamon Jam- winter in a jar!

Apple and Cinnamon Jam- Winter in a Jar!

My Apple and cinnamon jam is perfect for a winter morning!

My Apple and cinnamon jam is perfect for a winter morning!

Hello readers! Day 3 is here!

In the excitement of seeing my blog in the morning and to see how many likes I’ve gained so far, I woke up early and and all I can say is my morning went from good to great as soon as I checked out my FB page! Surpassed 100 likes in a day! 1st Milestone! Yayyie for Foodtravelfashion. *victorydance*



Today I’m sharing the recipe of my beloved Apple and Cinnamon jam, or “winter in a jar” as I like to call it! Jam making is a dreaded activity, Indians don’t make jams as much as they should and with all the range of fruits and veggies we have available, I think we can make 5 types of jams for each season! Oh, there’s an idea. I’m going to think about it and will come up with 5 jam recipes for this winter season! But on a serious note, the comfort of making your own jam and then waking up and eating it the next morning on your favorite bread with a little butter is ~ out of this world! So before you decide to just put off the idea of making your own jam, just read the ingredient list and decide for yourself! This jam recipe does not require any complex ingredients, all the ingredients are so easily available and the process is easy too. And I bet, once you make your own jam you will never ever eat that cheap crap available at the supermarkets.

Here goes the recipe, I hope you enjoy it!

Winter in a jar- Apple and Cinnamon Jam!

What are we using?

5 Medium Sized Apples or 900 gms Apples

400 gms Sugar

370 ml Water

1 Lemon (Juice and Rind)

1-2 Cloves (optional) for that extra feel of winters

1/3 of a whole Cinnamon stick

I’m a sucker for cinnamon, so I used an extra tsp of cinnamon powder and put that when my apples were done cooking. You can see my beautiful cinnamon through that golden goodness of my jam! This recipe is forgiving and if the ingredients are a little here and there, it won’t matter. I anyway never follow recipes thoroughly, I read them and adjust them to my taste. Like this recipe called for 700 gms of sugar, but who can eat that much? 😮 I know I can’t. This is a sweet jam, but not one of those crazy super sweet jams that could give you Diabetes!

Now, What are we doing?

Step 1: Wash the apples, remove the stalks and only the stalks! Do not peel or remove the core of the apples, that’s what’s going to make your jam, jam-like. Dice the apples (shapes don’t matter) and put in a pan with the lemon juice, lemon rind, cloves (if you’re using it), cinnamon stick and water. Cook until the apples on a low heat until the apples are tender  and reduced to a pulp. After 40 minutes of cooking, when the apples have lost their color and start to look opaque, they’re done.

Step 2: Take the apples off the heat and sieve them to the last drop! In this process, you will sieve out cinnamon, cloves, the core and all the unwanted stuff. What you’re left with is one hell of a pulp.

Step 3: Put the pulp is a heavy bottomed pan and add the sugar (this is when I added the cinnamon powder, you can too, as I said earlier this recipe is very forgiving). Let the sugar melt on low heat. Once the sugar melts and the mixture looks smooth to you (shouldn’t take longer than 5 minutes), bring it to a roaring boil and keep stirring. The jam has to boil for exactly 10 minutes with constant stirring. Do a quick cold plate test (mentioned below). If your jam wrinkles, it is done.

Store in sterilized jars and consume within a month.

Enjoy this sunshine on a toast with butter and tea!

Jar full of sunshine!

Jar full of sunshine!

Cold plate test-

Put a saucer in the freezer when you start making the jam. Once your jam is done, put a drop on it and freeze for a minute. Take out your saucer after a minute and press on the jam to see if it wrinkles, if it does then its ready, if not cook for a another 3-4 minutes and repeat the test.

I hope you enjoyed reading my recipe. Please visit regularly for daily recipes, travel posts and fashion tips!


Radhika xx