A coconut based mild spice curry with fresh coriander leaves imparting the vibrant green colour. The addition of green chillies provides a subtle heat and with a blend of other spices, this gravy is well balanced in flavour. Potatoes added to the gravy makes it a substantial dish. Served with rice or a crusty bread, this green chicken curry is delectable.
The dish is divine with the fragrant aroma of ground coriander leaves. With the addition of a dash of vinegar, the gravy matures and tastes even better the next day. An ideal curry for children and those who prefer less heat. Besides bone-in or boneless chicken, this curry goes well with beef or meatballs too. It has an appealing colour, beautiful aroma and tastes delicious.
Fresh coriander leaves or cilantro is a good source of dietary fibre, iron, manganese and magnesium. Rich in protein, Vitamin C and K. It contains high amounts of iron and has anti-inflammatory properties. Lowers bad cholesterol and increases good cholesterol. Promotes liver functions and bowel movements. Helps to improve the quality of sleep. Stimulates insulin secretion and regulates blood sugar levels. The presence of antioxidants prevents eye diseases. Incorporate coriander leaves in your diet to gain from its multiple health benefits.
The dish is divine with the fragrant aroma of ground coriander leaves. With the addition of a dash of vinegar, the gravy matures and tastes even better the next day. An ideal curry for children and those who prefer less heat. Besides bone-in or boneless chicken, this curry goes well with beef or meatballs too. It has an appealing colour, beautiful aroma and tastes delicious.
Fresh coriander leaves or cilantro is a good source of dietary fibre, iron, manganese and magnesium. Rich in protein, Vitamin C and K. It contains high amounts of iron and has anti-inflammatory properties. Lowers bad cholesterol and increases good cholesterol. Promotes liver functions and bowel movements. Helps to improve the quality of sleep. Stimulates insulin secretion and regulates blood sugar levels. The presence of antioxidants prevents eye diseases. Incorporate coriander leaves in your diet to gain from its multiple health benefits.
Green Chicken Curry
(Serves 8)
Ingredients
1 1/2 kg whole chicken (cut into pieces)
2 green chillies (slit)
1 large onion (chopped)
1 tomato (chopped)
1 tablespoon vinegar
1 cup light tamarind water
6 potatoes (quartered)
1/2 bouillon or stock cube
2 tablespoons oil
salt
Grind to a paste (with little water)
3/4 cup grated fresh or frozen coconut
2 cups coriander leaves with tender stalks
4 green chillies
4 large cloves of garlic
1/2" ginger
10 peppercorns
2 cinnamon sticks (1.5")
6 cloves
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Wash, pat dry chicken pieces and season with salt.
Heat oil in a pan and sauté onion till translucent. Add the tomatoes and when pulpy, stir in the ground paste. Cook for a couple of minutes and then combine the chicken pieces. Coat the pieces with the spice paste and add tamarind water (after passing it through the blender jar used in grinding).
On medium heat, let chicken cook till half done. The chicken will release its juices and the gravy will have a perfect consistency. Now add the potatoes, green chillies, bouillon cube and vinegar. Continue cooking till chicken and potatoes are done. Adjust seasoning by adding salt and a pinch of sugar if needed.
Serve gravy with steamed rice or crusty bread.
Note:
(Serves 8)
Ingredients
1 1/2 kg whole chicken (cut into pieces)
2 green chillies (slit)
1 large onion (chopped)
1 tomato (chopped)
1 tablespoon vinegar
1 cup light tamarind water
6 potatoes (quartered)
1/2 bouillon or stock cube
2 tablespoons oil
salt
Grind to a paste (with little water)
3/4 cup grated fresh or frozen coconut
2 cups coriander leaves with tender stalks
4 green chillies
4 large cloves of garlic
1/2" ginger
10 peppercorns
2 cinnamon sticks (1.5")
6 cloves
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Wash, pat dry chicken pieces and season with salt.
Heat oil in a pan and sauté onion till translucent. Add the tomatoes and when pulpy, stir in the ground paste. Cook for a couple of minutes and then combine the chicken pieces. Coat the pieces with the spice paste and add tamarind water (after passing it through the blender jar used in grinding).
On medium heat, let chicken cook till half done. The chicken will release its juices and the gravy will have a perfect consistency. Now add the potatoes, green chillies, bouillon cube and vinegar. Continue cooking till chicken and potatoes are done. Adjust seasoning by adding salt and a pinch of sugar if needed.
Serve gravy with steamed rice or crusty bread.
Note:
- Do not overcook the potatoes. They will thicken the gravy. Always cut potatoes into uniform size so that they cook at the same time. If you do overcook them, the gravy will thicken. Add some water to thin gravy down.
