RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Recipe for Homestyle Green Chicken Curry with Potatoes
❤️ Save to Favorites
Share:
Servings:
4 People
Author:
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Course:
Main Course
Cuisine:
Goan
Keywords:
Chicken curry
Green Chicken curry
Green curry
🧂 Ingredients
500 Gms
Chicken(I have used drumsticks, you can use the pieces of your choice. I like to keep the skin on when making chicken curry. But if you dont like the skin, you can take it off)
2
Small Potatoes
1
Small Onion(chopped fine)
1/2
Tomato(chopped fine)
4-6
Curry Leaves
1
Green Slit Chilly(You can add more if you like it spicy)
1/2 Tsp
Salt
2 Tsp
Ginger Garlic Paste (1 tspn for the chicken marinade)
1 Tsp
Pure Cow's Ghee(Not Dalda)
1 Tsp
Coconut Oil(if you like, you can add only ghee or only coconut oil or any cooking oil of your choice, totally upto you)
3 gms
Maggi cube(optional)
2
Green Cardamom
3-4
Pepper Corns
2
Cloves
1"
Cinnamon stick
A small piece of Star Anise(approx a quarter of it)
30 gms
Fresh Coriander
1 Tbsp
Fresh Grated Coconut
1/2 Tsp
Pepper corns
1/2 Tsp
Cumin seeds
1/2 Tsp
Coriander seeds
1
Green Cardamom
2
Cloves
1"
Cinnamon
2 Tsp
Tamarind pulp or a marble size full tamarind
2
Green Chillies
4
Garlic cloves(roughly chopped)
1/4 Tsp
Turmeric Powder
1/2
Small Onion(roughly chopped)
1/2 Tsp
Sugar
Save Selections
Instructions
1
Wash the Chicken thoroughly and transfer it into a bowl and make random
incisions(cuts) on each piece
2
Apply 1 tspn Sea/Fat Salt and 1 tspn Ginger Garlic Paste to the Chicken
3
Mix it well
4
Cover the bowl with a lid and keep it aside till we get the other elements ready
for the chicken curry
5
Transfer all the ingredients (except water) mentioned under the masala section,
into a mixer grinder
6
Rotate the mixer and make a smooth fine paste of all the ingredients, and keep
it aside
Note:- Add water little at a time. If you add all the water at once, the
ingredients wont break down well and the masala will remain grainy.
7
In a vessel, add the coconut oil and ghee along with the slit green chilly and
place it on medium flame
8
Once the oil becomes hot, add in all the dry whole spices i.e 2 Green Cardamom,
2 Cloves, 1 inch Cinnamon, 3-4 Pepper corns and 1/4 Star Anise
9
Once the Spices start releasing its aroma, add in the cut onions and tomatoes,
mix it well, and let it sauté on medium low flame. Cover the vessel
10
Once the onions start turning translucent, add in the ginger garlic paste and
mix it well
11
Once the raw smell of the ginger garlic paste reduces, add the masala paste and
give it a stir
12
Add 1 cup water into the mixer in which the masala was ground. Give it a nice
mix and add 1/2 cup of that water to the curry, increase the flame to medium and
let the curry cook
13
Add in the Maggi cube if using
14
Let the remaining water be inside the mixer.
15
To that we add 3 table spoons of fresh grated coconut. Rotate the mixer and make
a fine paste of the coconut
16
Take a bowl and place a fine net wide Strainer or Muslin cloth over it and pour
the ground coconut into the strainer/muslin cloth
17
Extract 1 cup of Fresh Coconut Milk out of the ground coconut
Note: You may have to extract the coconut milk twice
18
Add the Coconut Milk into the boiling curry
19
Add the Curry Leaves to the curry and give it a stir. Let it boil with the
vessel covered. Increase flame a little
20
After 10 minutes, Add the Chicken and the Potatoes. Give it a stir and cover the
vessel
21
Let the curry boil for about 15-20 minutes and then check if the potatoes and
chicken are cooked. You can add more water here if you like a thinner curry
22
Once the Potatoes are cooked, take off the lid and turn the flame to high, allow
the curry ti boil for 2-3 minutes on high flame and turn off the flame
23
We're now ready to dunk into this luscious Green Chicken Curry😋😋😋
It goes well with plain white Rice, Pulao, Bread or Poiee. Yummmm!
24
Add the following into a mixer grinder*100 gms Garlic (skinned and roughly
chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like
to remove the skin of the ginger. I don't. However, you can do it the way you
are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer
this paste into an Air Tight container-As soon as the paste is ready, it will be
hot, due to the pressure of the mixer rotation. Please wait until the paste has
turned completely cool and only then cover it with a lid-Ginger Garlic paste
should be stored in the refrigerator. It can be stored up to 15-20 days
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
