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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Chicken Green Curry (Without Coconut)

February 26, 2010

Chicken Green Curry (Without Coconut)

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These are some of my favourite, classic Mangalorean chicken curry recipes!

Chicken Indad

Chicken Curry without Coconut

Chicken Cunpir Miri

Chicken Curry for Shevio (Stringhoppers)

Chicken Green Curry (Without Coconut)

This classic Mangalorean chicken curry is made with a green masala base with the goodness of coriander leaves (cilantro) & mint. It tastes great when served with rice, chapathis or bread
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Course: Main Course
Cuisine: Mangalorean
Keyword: Chicken Curry, Green Curry
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Shireen Sequeira

Ingredients

  • 750-800 gms 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

Instructions

  • Grind to paste the following: Coriander & mint leaves, cloves, cinnamon, onion, haldi, khus khus, ginger, garlic & chillies. Reserve masala water
  • 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.
  • Add the curds & fry for a minute. Add the tomato puree & fry till the masala colour changes to greenish brown.
  • Add the chicken, salt to taste & cook on slow fire. Add the masala water to adjust consistency of the gravy.
  • 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).
  • 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.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap

Recipe updated on 31st July 2012 with revised explanation

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Filed Under: All Posts, Chicken, Mangalorean Recipes Tagged With: Catholic Cuisine, Chicken, Chicken Curry Without Coconut, Chicken Green Curry, Mangalorean Specials, South Indian

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Comments

  1. Fleur-de-Beast says

    April 20, 2011 at 3:10 am

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

    Reply
  2. Shireen says

    May 1, 2011 at 11:49 am

    Thank you Fleur, hope u liked it!

    Reply
  3. AX says

    September 24, 2011 at 2:56 pm

    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

    Reply
  4. Shireen Sequeira says

    September 24, 2011 at 4:10 pm

    Hi Ian, sorry, I guess I missed that out, have updated the recipe now 🙂 hope u like the curry! Thanks for the kind comment

    Reply
  5. Sherman de Souza says

    March 26, 2012 at 2:53 am

    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 🙂

    Reply
  6. Shireen Sequeira says

    March 26, 2012 at 7:15 am

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

    Reply
  7. June McNaught says

    July 25, 2013 at 12:49 am

    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

    Reply
    • Shireen Sequeira says

      August 1, 2013 at 5:13 am

      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!

      Reply
  8. Unknown says

    August 14, 2013 at 4:48 am

    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

    Reply
  9. Unknown says

    August 14, 2013 at 4:48 am

    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

    Reply
    • Shireen Sequeira says

      August 14, 2013 at 7:04 am

      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

      Reply
  10. its jus me says

    April 29, 2014 at 6:42 pm

    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..

    Reply
  11. Shireen Sequeira says

    April 30, 2014 at 3:47 am

    @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 🙂

    Reply
  12. Surya Bhattacharya says

    June 6, 2015 at 3:10 am

    Hi Shireen!! I made this yesterday and it turned out absolutely perfect. Skipped the chillies, but it was still very very flavourful. i used just a tsp of oil, so it took some time and care to fry the onions. and i used bone in skinless chicken thighs 🙂

    Reply
  13. Larissa Andrade says

    November 12, 2015 at 6:38 am

    Hello Shireen! i tried this recipe last week. I just remembered my mom making this. I did add a little coconut while grinding. The curry tasted well. wanted to have it with panpole unfortunately couldn't make it. Hence had with rice. Its my favourite now 🙂

    Reply
  14. maria.K says

    August 10, 2017 at 9:02 am

    hi shireen,
    like the look of your blog now… but pretty used to the old one,its time to change i guess!!
    I made this curry and it turned out great, except a little thin and had o keep it longer to thicken –
    it was still great.

    Just out of curiousity – is this the authentic mlore chicken curry? if not, can you give us the original one?
    thks

    Reply
    • maria.K says

      August 10, 2017 at 9:04 am

      my doubt is the curd used in the original one!

      Reply
      • Shireen Sequeira says

        August 10, 2017 at 10:35 am

        You can try making it without the curd and see if you like it better that way..

        Reply
    • Shireen Sequeira says

      August 10, 2017 at 10:35 am

      Thanks Maria. Glad you like the new look of the blog!

      Well, I never said this was an authentic recipe. Nobody can vouch for the ‘authenticity’ of any recipe as they are handed down from generations and everybody makes their own minor changes to it. This is something I grew up eating and totally love. I do make my own changes to it each time I cook it. If I find a different recipe than what I have shared, I will post it. Original or not, there is no way of finding out as I don’t know what you have tasted, liked and consider as original and vice versa 🙂

      Reply
      • Maria.koland says

        August 14, 2017 at 6:44 am

        Sorry. Shireen I didn’t mean to judge or contradict you — it’s just that in Mlore , I thought they used mostly tamarind , tomato ot vinegar in the Mlore green curry — not heard of the usage of curd. I prefer it anyway though — it’s still great and a favoutite of mine – anytime any place – suits every Ocassion.
        I admire the effort you take in trying and testing out recipes and making it very easy esp for me -!keep up the good work! Tc

        Reply
        • Shireen Sequeira says

          August 16, 2017 at 11:39 am

          Hi Maria!

          Please dont be sorry! Yes, in Mlore they mostly use tamarind or tomato as a souring agent. You could try the green curry base that we have used for the mutton chops recipe https://www.ruchikrandhap.com/mutton-chops-curry-when-hubby-cooks/

          Thanks for your appreciation Maria and also for supporting my blog always 🙂

          Reply
  15. Vaz says

    January 27, 2018 at 3:13 pm

    Want mutton pepper masala without coconut receipe!
    Will u please help!

    Reply
    • Shireen Sequeira says

      January 28, 2018 at 2:12 pm

      Sure! Will try it out soon and share the recipe if it turns out good!

      Reply
  16. Amanda says

    September 15, 2019 at 7:17 pm

    A little jeera powder and little pepper would make the gravy still rich and tasty.. and even good for health..

    Reply
    • Shireen Sequeira says

      September 16, 2019 at 8:20 am

      Hi Amanda,

      You can definitely include the two items if you wish. I prepare it the way my mother makes it 🙂

      Reply
  17. Suvasanamayee Viswanatha says

    May 31, 2020 at 4:45 pm

    Hi shireen, how do you make the tomato purée?

    Reply
    • Shireen Sequeira says

      May 31, 2020 at 10:11 pm

      Hi Suvasanamayee,

      I ground it to a paste in the mixer grinder

      Reply
  18. Usha says

    March 13, 2021 at 10:53 am

    What do I say…Awesome…the color did not match with that on your pic…but it was delicious..I used the same quantities…curd etc but the color was lighter…

    Reply
    • Shireen Sequeira says

      March 25, 2021 at 8:53 pm

      Thank you so much for the feedback! happy to know that you liked it so much!

      Reply
  19. Asha D'sa says

    June 22, 2021 at 10:20 am

    Very nice and easy recipe Shireen.. Been making it very often past few weeks

    Reply
    • Shireen Sequeira says

      June 22, 2021 at 8:12 pm

      Thanks a lot for your great feedback Asha!

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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