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Green chicken curry

Sunday is a special day for me as the entire family gets together for lunch.  So usually it will be a non veg day at home.  All the other days I normally prepare vegetarian dishes. But sunday will always be different.  I have already shared nadan chicken curry and mutton curry or other non vegetarian recipes you can find it here.  So this sunday, I prepared green chicken which was there in my to do list for a long time.  I love the taste and smell of coriander.  The smell of coriander attracts me a lot.  I love the addition of coriander in my dishes.  So this green chicken curry is made with coriander paste.  If you are a coriander lover like me, then you are surely going to like this.  This was a hit in the family and got finished in no time.

chicken-curry
Ingredients required

oil  – 1 – 2 tablespoon

cinnamon – 1 piece

cloves – 1

onion (chopped) – 1

star anise – 1

cumin powder – 1 teaspoon

cardamom – 1

bay leaf – 2

tomato – 1

water – 1/2 cup

coconut milk  – 1/2 cup

For marination 

chicken – 1/2 kg

turmeric powder – 1/4 teaspoon

chili powder  – 1/4 teaspoon

coriander powder – 1/2 teaspoon

ginger garlic paste  – 1 teaspoon

curd / yogurt – 1 tablespoon

salt – to taste

For grinding 

coriander leaves – 1/2 bunch

onion – 1/2

green chili – 3

mint leaves – 10

poppy seed (soaked in water ) – 1/2 tablespoon

pepper  – 1 teaspoon

ginger – 1 piece

garlic – 5 – 6

fennel seeds – 1 teaspoon

cashew nut – 5

lime juice – 1 teaspoon

Preparation

1.  Prepare coconut milk and keep it aside.

Method

1.  Wash the chicken pieces in clean running water, squeeze the water and keep them aside.

2.  In a bowl, add the chicken pieces and add 1 tablespoon of lemon juice.  Mix it well in the chicken and leave it aside for some time.  Now squeeze of the excess water.

3.  In a wide mouthed bowl, add the ingredients given under for marination.  Mix everything well and keep it aside.  Marinate it for 30 minutes.

4.  Meanwhile in a mixer grinder, add all the ingredients given under “for grinding” and make a smooth paste.  Add water if necessary.

green-chicken-curry-2

5.  Heat oil in a pan, add cinnamon, cloves, bayleaves, star anize, cardamom and saute for a second or two.

6.  Then add onion and saute it again for some more time.  Now add tomatoes and saute till they turn mushy.

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7.  Then add cumin powder, and mix well.

8.  Next step, add the ground coriander paste to this, little salt and saute it till it becomes dry and moisture goes off.

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9.  Now, add the marinated chicken pieces, combine well.  (By this time, you will start getting a nice flavor.)

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10.  Saute it for some more time in medium flame.

11.  Now add little water, cover the pan with a lid and let it cook for another 15 – 20 minutes or till the chicken pieces get cooked.  Keep stirring in between in order to avoid burning.

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12.  Once the chicken pieces are cooked and curry has reached the required consistency, turn the gas to sim and add coconut milk.  Let it cook for another 2 – 3 minutes.

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13.  Turn off the stove and serve hot.

 

green-chicken-curry

 

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