Folks I realise that it had been a while since my hubby contributed some of his genius recipes to the blog. I sort of pestered him to cook something new. I say ‘new’ because he does cook on & off but mostly stuff that is already on the blog. Sometimes, variations of existing recipes are tried but we forget to record the changes. This particular recipe was tried and loved so much by our daughter who is a massive green curry fan. Just like her mama 🙂 We try and give her a dose of green curry in some or the other form every week. She thoroughly enjoys her meal and will have 2 lunches that day, one at school and the one one relishing her green curry. So now you know why this blog is evergreen with green masala based recipes 🙂
This curry was made when the weather outside was bleak and so I didn’t get the best of pictures but trust me, it tasted amazing. The curry goes very well with any accompaniment – plain rice or pulao, chapathis, rotis, plain paratha, Kerala parota, neer dosa or regular dosa.
So without any further delay let us dive straight into today’s delicious recipe! Do give it a try and please, if I may request you, if you have tried my recipes and liked them please do rate them (stars provided against my recipe) in the recipe card template below. Not all of my old posts have been updated into the new template but if there is a recipe card for your favourite recipe, do give it as many stars as you think it deserves.
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A delicious chicken curry made with coriander & mint leaves and a dash of dried fenugreek leaves makes for a wonderful accompaniment to rice or chapathis
- 1 kg chicken on the bone
- salt to taste
- 3 tablespoons ghee
- 4-5 cloves of garlic finely chopped
- 1/2 onion finely chopped
- 1 teaspoon kasuri methi dried fenugreek leaves
- 1 medium sized tomato deseeded and finely chopped
- 1/2 cup thick yogurt whisked till smooth & creamy
- 2-3 teaspoons fresh cream single cream, optional
- 1 cup coriander leaves & tender stalk
- 1/4 cup fresh mint leaves only
- 4 green chillies medium spicy
- 10 peppercorns
- 1/2 teaspoon garam masala powder
- 6 fat cloves of garlic
- 1/2 inch ginger
- 6-8 whole cashew nuts
- 1/2 cup fried onions crumbled
- 1/2 medium sized onion roughly chopped
- 1 cup palak spinach leaves
- Cut the chicken into medium sized pieces, wash and drain on a colander.
- Grind all the ingredients mentioned under 'For the masala' to a fine paste, using a little water as required. To blanch the palak, place it in a bowl and pour boiling hot water over it, enough to cover all the leaves. Cover and keep aside for 2-3 minutes, then drain the water, refresh under cold water and transfer the leaves to a bowl of ice cold water for 5 minutes. Then grind it to a paste and keep aside.
- Boil the chicken with salt till almost done. Keep aside. Alternatively, marinate the chicken with salt and shallow fry it till almost done. Keep aside
- Heat ghee and add the finely chopped garlic and fry it for 4-5 seconds, then add the onions and fry till golden brown.
- Add the kasuri methi and chopped tomatoes and fry for a minute
- Then add the ground masala and fry on a low heat very well till the oil begins to separate
- Add the whisked yogurt and continue to fry till the oil begins to separate.
- Add the pureed spinach and cook for a minute or two and then add the boiled or fried chicken pieces only. Retain the stock and add it little by little and continue to cook on a low heat. Don't add all the stock in one go. Adjust the thickness of the gravy by adding it in parts and cooking till it gets nicely incorporated into the gravy.
- If you are frying the chicken then you can add water instead as there won't be stock released during the process of frying.
- Adjust the salt and add the fresh cream (optionajust before turning off the heat
- Serve hot with chapathis, rotis or rice