Saturday, October 13, 2012

Chicken Green Masala (Chicken Curry)

My son was always under the impression that this dish was made with spinach & he refused to eat it for many years. A few months ago, on a day that he was bored, he decided to help me in the kitchen when he realized what went into making the dish.

The freshness of mint and coriander leaves gives a wonderful taste & aroma to the curry. Overall its a simple curry, but its all in frying the ground masala. If the masala is not fried enough, it leaves behind a raw taste of spices. The curry tastes better if refrigerated for a day.


3 lbs chicken, cut into medium pieces
1 can coconut milk
2 Onions, sliced
2 medium tomato, chopped
1 cup Coriander leaves, chopped
1/2 cup Mint leaves
6 cloves garlic
8- 10 green chillies(adjust as per taste)
6 cloves
3 green caradmom
1 tsp pepper corns
1 tbsp coriander seeds
2 tsp cumin seeds
1/2 tsp turmeric powder
2 tbsp Oil
salt to taste

How it's made:

Grind coriander leaves, mint leaves, ginger, garlic, cloves, cinnamon, cardamom  pepper corns, coriander seeds, jeera to a fine paste.
Heat oil, fry onions until light brown. Add ground masala. Fry on low flame until the masala colors changes to deep green (takes about 20 mins). Add chicken, tomatoes, haldi & 1/2 cup water. Cover and let it cook until chicken is well done. Add coconut milk. Boil for 2 mins. Serve hot with rice/roti.

Serves: 6

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