Chicken Green Curry
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
- 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
- 1 small onion finely sliced
- 1 green chilli
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
Wow, this looks good. Looking forward to making it soon!
Thank you Fleur, hope u liked it!
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
Hi Ian, sorry, I guess I missed that out, have updated the recipe now 🙂 hope u like the curry! Thanks for the kind comment
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 🙂
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!
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
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!
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
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
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
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..
@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 🙂
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 🙂
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 🙂
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
my doubt is the curd used in the original one!
You can try making it without the curd and see if you like it better that way..
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 🙂
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
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 🙂
Want mutton pepper masala without coconut receipe!
Will u please help!
Sure! Will try it out soon and share the recipe if it turns out good!
A little jeera powder and little pepper would make the gravy still rich and tasty.. and even good for health..
Hi Amanda,
You can definitely include the two items if you wish. I prepare it the way my mother makes it 🙂