It’s a simple yet delicious chicken curry with thick gravy. Coriander & mint leaves gives the green colour to this gravy. You can even add coconut milk at the end to make it thinner gravy.
Preparation time : 15 minutes
Cooking time : 30 minutes
Serves : 8
Ingredients:
- chicken, 1 kg, with bone, curry cut
- onions, 4 big, finely chopped
- Tomatoes, 4 medium , finely chopped
- Garam masala powder, 1 teaspoon
- Coriander powder, 1 teaspoon
- Fennel powder, 1/2 teaspoon
- Turmeric powder, 1/2 teaspoon
- Salt to taste
- Lime, 1/2
- Green peas, 1 cup (optional)
For Green masala :
- 1 big bunch of coriander leaves
- 1/2 small bunch of mint leaves
- 8 to 10 green chillies ( depending on spiciness of green chillies)
- 1 inch ginger
- 6 cloves of garlic
Method :
- Blend together all ingredients mentioned under “for green masala”. Keep aside.
- Heat 4 tablespoons of oil in a cooker or kadai. Add onions, saute till light brown.
- Add the blended green masala, saute till oil oozes out from sides of masala.
- Next add turmeric powder, coriander powder, fennel powder, garam masala powder, salt and saute for 2 minutes.
- Then add the chopped tomatoes and saute till they turn soft.
- When the masala gets mushy, add chicken, green peas ( optional) mix gently, add 1/2 cup of water. Close the lid n let it cook.
- If using cooker, then cook on medium heat for 1 whistle. Let the pressure settle and then open the lid .
- If using kadai, then cook till chicken is done. Switch off the flmae.
- Add lime juice and mix gently.
- Green chicken masala is ready to be served.
Note :
- Replace the chicken with mutton to make Mutton green masala. Add 15 green chillies while blending the green masala.
- You can even add coconut milk at the end and boil for few minutes. That goes very well with Idiyappam / Nool Puttu, Ghee rice etc.
You may also like our other chicken curry recipes such as
B2D Plate 