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!
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?
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!
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!