Indian style chicken curry has over a dozen regional variations, each one with its own distinct flavor.This recipe is a blend of chicken and spicy Indian flavors typically native to the west coast, Mangalore and Goa, where I hail from. Green chicken gravy was one dish that was made on a Sunday at least once month when I was child. The aroma of the leaves freshly ground into green paste compliment the flavor of the chicken very well.
- 1kg boneless chicken
- 1 red onion
- 1plum tomato
- 1 potato
- 5 pods of garlic
- 1 small pice of ginger
- Coriander leaves for garnish
- 1 lime wedge
- 1 tbs oil
For the marinade:
- 2 tbs curd/ greek yogurt
- 2 tbs ginger garlic paste
- 1 tbs stew powder
For the green paste:
- 2 hand fulls coriander
- 5 pods of garlic
- 1 small piece of ginger
- 3 green chillies
- 1tbs dessicated coconut
- 2 cashew nuts
- 3 and a half tbs stew powder
Marinate the chicken in curd, 1/2 tbs stew powder, ginger garlic paste,1/2 tbs salt and set aside.
Grind the coriander leaves, chillies,cashews, ginger, garlic, stew powder and dessicated coconut to make a smooth paste in the blender.
Dice the onion, tomato, garlic, ginger, potato and coriander.
In a casserole,
Pour the oil and heat.
Once heated, add half a table spoon of cumin seeds and the potatoes. Once you get a light brown colour, take them out and keep aside.
Then add the garlic and onion and allow it to fry.
Once the onion has turned golden brown, add the tomatoes And fry until a coarse paste is formed.
Then add potatoes followed by the green paste.
Fry till the light green paste changes colour to a darker shade of green
Once it starts to boil, add in the marinated chicken.
Add salt to taste, squeeze the lime wedge and bring it to a boil.
Simmer without a lid for about 10-15 minutes. There you have it..green chicken curry…
It is complimented best with white rice or chapati.