Friday, February 26, 2010

Chicken Green Curry (Without Coconut)


Chicken Green Curry
(Printable Recipe)

Prep time: 15mins| Cook time: 20mins | Serves : 3-4

You Need:
  • 750-800gms Chicken on the bone
  • 1 medium sized tomato pureed
  • 1/4 cup well beaten curds *see notes
  • juice of 1/2 a lime (optional)
  • 3-4 medium sized potatoes quartered (optional)
  • oil or ghee for frying
  • salt to taste
For the masala
  • 1 fistful (about 3/4th cup) coriander Leaves
  • 1 fistful (about 3/4th cup) mint leaves
  • 1 medium sized onion roughly chopped
  • 7-8 cloves of garlic with skin
  • 2 inches ginger
  • 1 tbsp khus khus (Poppy seeds) * see notes
  • 1/2 tsp turmeric/haldi
  • 2 green chillies (adjust to taste)
  • 1 inch cinnamon
  • 3 cloves
For the seasoning
  • 1 small onion finely sliced
  • 1 green chilli
Method:
1. Grind to paste the following: Coriander & mint leaves, cloves, cinnamon, onion, haldi, khus khus, ginger, garlic & chillies. Reserve masala water
2. Heat oil or ghee & fry 1 chilli till transparent, add the sliced onion and fry till golden brown. Add the masala and fry for 2-3 minutes or till it leaves the sides of the pan.
3. Add the curds & fry for a minute. Add the tomato puree & fry till the masala colour changes to greenish brown.
4. Add the chicken, salt to taste & cook on slow fire. Add the masala water to adjust consistency of the gravy.
5. When the chicken is half cooked you can add the potatoes if you desire. Check taste & add the lime juice if required. Turn off the flame when the potatoes are cooked or when the chicken is tender (when potatoes are not used).
6. Serve hot with chapathis, rice, dosas, appams, sannas or panpole (neer dosa)

Notes:
1. Ensure that the curds are without any lumps. Do not use very sour curds.
2. If you do not have poppy seeds you substitute it with 2-3 cashewnuts or skip it altogether.
3. If you want a more fragrant curry, you can fry the onions, a few sprigs of mint and coriander and the garlic lightly in a few drops of oil and then grind it to a paste with the rest of the ingredients for the masala. But this technique will use additional oil/ghee that is not recommended from a health point of view.

Recipe updated on 31st July 2012 with revised explanation

13 comments:

  1. Wow, this looks good. Looking forward to making it soon!

    ReplyDelete
  2. Thank you Fleur, hope u liked it!

    ReplyDelete
  3. Hi Shireen, Im going to try this recipe out, but you dont mention when to add the cinnamon, clove and the lime juice.
    Thanks, love the site
    Ian

    ReplyDelete
  4. Hi Ian, sorry, I guess I missed that out, have updated the recipe now :) hope u like the curry! Thanks for the kind comment

    ReplyDelete
  5. This turned out awesome with panpole :) but yeah I did notice the missing cinnamon and cloves but I guess I had a old copy of the recipe :) I ended up carmelising my onions instead of grinding along with the chilli cinammon and cloves it rendered the curry a lot more fragrant :)

    ReplyDelete
  6. Sounds great Sherman..yeah, this recipe was written during a time when I never proof read them :P Glad u liked it. The carmelised onions sounds fantastic, im gonna try it soon!

    ReplyDelete
  7. Hello Shireen, I tried the Chicken Green Curry (Without Coconut)recipe yesterday without the Mint leaves. It turned out pretty good. Will try it with the Mint leaves next time to see how that tastes. Thank you for the wonderful recipe. June

    ReplyDelete
    Replies
    1. Thanks so much for trying out so many recipes June! So glad that you liked each of them. Do let me know how you like this curry with the mint leaves - one tip though, do not add too much mint as you will get a very strong taste. Good luck!

      Delete
  8. Hi Shireen,

    Hope you are doing well.

    I enjoy reading your blogs and trying out your recipes. The recent one was butter cake, an excellent recipe.

    This particular chicken curry has curd mentioned in it. I have had issues cooking with curd, it curdles while cooking. I have tried cooking in slow flame and have also tried adding gram flour,none really works. Any suggestions while making this curry?

    Regards,
    Linda Dsouza





    ReplyDelete
  9. Hi Shireen,

    Hope you are doing well.

    I enjoy reading your blogs and trying out your recipes. The recent one was butter cake, an excellent recipe.

    This particular chicken curry has curd mentioned in it. I have had issues cooking with curd, it curdles while cooking. I have tried cooking in slow flame and have also tried adding gram flour,none really works. Any suggestions while making this curry?

    Regards,
    Linda Dsouza





    ReplyDelete
    Replies
    1. Hi Linda,

      I am doing fine, thank you! How are you? Thanks for your great response regarding my blog.

      Regarding your query, I have never faced this problem maybe because I always use curd at room temperature. However, I guess it could curdle because of the change in temperature - shock as they say. So ideally before adding the curd 'temper' it a bit by adding a bit of the hot curry into the bowl of curd, stir & then add the curd to the rest of the curry. Also, once you add it, don't cover the pan immediately - this technique applies to milk or coconut milk or else it will curdle. Good luck! Hope it works this time.

      Regards,
      Shireen

      Delete
  10. This gravy is another favourite of mine from your blog... My 2 year old who can't take much spice loves it too. I Go a lil light on the green chilli so he can relish the gravy along with us. It's a great break from red chilli and coconut based gravies and needless to say simply yummy..

    ReplyDelete
  11. @its jus me: Thanks so much for the feedback! Great to hear that your lil one loved it :) Its a family favourite here too and I prepare it at least once a month :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

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Friday, February 26, 2010

Chicken Green Curry (Without Coconut)


Chicken Green Curry
(Printable Recipe)

Prep time: 15mins| Cook time: 20mins | Serves : 3-4

You Need:
  • 750-800gms Chicken on the bone
  • 1 medium sized tomato pureed
  • 1/4 cup well beaten curds *see notes
  • juice of 1/2 a lime (optional)
  • 3-4 medium sized potatoes quartered (optional)
  • oil or ghee for frying
  • salt to taste
For the masala
  • 1 fistful (about 3/4th cup) coriander Leaves
  • 1 fistful (about 3/4th cup) mint leaves
  • 1 medium sized onion roughly chopped
  • 7-8 cloves of garlic with skin
  • 2 inches ginger
  • 1 tbsp khus khus (Poppy seeds) * see notes
  • 1/2 tsp turmeric/haldi
  • 2 green chillies (adjust to taste)
  • 1 inch cinnamon
  • 3 cloves
For the seasoning
  • 1 small onion finely sliced
  • 1 green chilli
Method:
1. Grind to paste the following: Coriander & mint leaves, cloves, cinnamon, onion, haldi, khus khus, ginger, garlic & chillies. Reserve masala water
2. Heat oil or ghee & fry 1 chilli till transparent, add the sliced onion and fry till golden brown. Add the masala and fry for 2-3 minutes or till it leaves the sides of the pan.
3. Add the curds & fry for a minute. Add the tomato puree & fry till the masala colour changes to greenish brown.
4. Add the chicken, salt to taste & cook on slow fire. Add the masala water to adjust consistency of the gravy.
5. When the chicken is half cooked you can add the potatoes if you desire. Check taste & add the lime juice if required. Turn off the flame when the potatoes are cooked or when the chicken is tender (when potatoes are not used).
6. Serve hot with chapathis, rice, dosas, appams, sannas or panpole (neer dosa)

Notes:
1. Ensure that the curds are without any lumps. Do not use very sour curds.
2. If you do not have poppy seeds you substitute it with 2-3 cashewnuts or skip it altogether.
3. If you want a more fragrant curry, you can fry the onions, a few sprigs of mint and coriander and the garlic lightly in a few drops of oil and then grind it to a paste with the rest of the ingredients for the masala. But this technique will use additional oil/ghee that is not recommended from a health point of view.

Recipe updated on 31st July 2012 with revised explanation

13 comments:

  1. Wow, this looks good. Looking forward to making it soon!

    ReplyDelete
  2. Thank you Fleur, hope u liked it!

    ReplyDelete
  3. Hi Shireen, Im going to try this recipe out, but you dont mention when to add the cinnamon, clove and the lime juice.
    Thanks, love the site
    Ian

    ReplyDelete
  4. Hi Ian, sorry, I guess I missed that out, have updated the recipe now :) hope u like the curry! Thanks for the kind comment

    ReplyDelete
  5. This turned out awesome with panpole :) but yeah I did notice the missing cinnamon and cloves but I guess I had a old copy of the recipe :) I ended up carmelising my onions instead of grinding along with the chilli cinammon and cloves it rendered the curry a lot more fragrant :)

    ReplyDelete
  6. Sounds great Sherman..yeah, this recipe was written during a time when I never proof read them :P Glad u liked it. The carmelised onions sounds fantastic, im gonna try it soon!

    ReplyDelete
  7. Hello Shireen, I tried the Chicken Green Curry (Without Coconut)recipe yesterday without the Mint leaves. It turned out pretty good. Will try it with the Mint leaves next time to see how that tastes. Thank you for the wonderful recipe. June

    ReplyDelete
    Replies
    1. Thanks so much for trying out so many recipes June! So glad that you liked each of them. Do let me know how you like this curry with the mint leaves - one tip though, do not add too much mint as you will get a very strong taste. Good luck!

      Delete
  8. Hi Shireen,

    Hope you are doing well.

    I enjoy reading your blogs and trying out your recipes. The recent one was butter cake, an excellent recipe.

    This particular chicken curry has curd mentioned in it. I have had issues cooking with curd, it curdles while cooking. I have tried cooking in slow flame and have also tried adding gram flour,none really works. Any suggestions while making this curry?

    Regards,
    Linda Dsouza





    ReplyDelete
  9. Hi Shireen,

    Hope you are doing well.

    I enjoy reading your blogs and trying out your recipes. The recent one was butter cake, an excellent recipe.

    This particular chicken curry has curd mentioned in it. I have had issues cooking with curd, it curdles while cooking. I have tried cooking in slow flame and have also tried adding gram flour,none really works. Any suggestions while making this curry?

    Regards,
    Linda Dsouza





    ReplyDelete
    Replies
    1. Hi Linda,

      I am doing fine, thank you! How are you? Thanks for your great response regarding my blog.

      Regarding your query, I have never faced this problem maybe because I always use curd at room temperature. However, I guess it could curdle because of the change in temperature - shock as they say. So ideally before adding the curd 'temper' it a bit by adding a bit of the hot curry into the bowl of curd, stir & then add the curd to the rest of the curry. Also, once you add it, don't cover the pan immediately - this technique applies to milk or coconut milk or else it will curdle. Good luck! Hope it works this time.

      Regards,
      Shireen

      Delete
  10. This gravy is another favourite of mine from your blog... My 2 year old who can't take much spice loves it too. I Go a lil light on the green chilli so he can relish the gravy along with us. It's a great break from red chilli and coconut based gravies and needless to say simply yummy..

    ReplyDelete
  11. @its jus me: Thanks so much for the feedback! Great to hear that your lil one loved it :) Its a family favourite here too and I prepare it at least once a month :)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)