Friday, January 4, 2013

Green Chicken Curry

  1. Chicken - 1/2 Kg
  2. Onion - 2 large
  3. Shallots - 10
  4. Green chilly - 10
  5. Ginger - a small piece
  6. Mint Leaves - 1 Big Bunch
  7. Grated coconut - 1/2 cup
  8. Coconut oil - 2 Tbsp
  9. Water - 1/4 cup
  10. Salt - as per taste
  11. Curry Leaves - 2 Twigs
  1. Turmeric powder - 1/2 Tsp
  2. Salt - 1 Tsp
  1. Coconut oil - 1 Tbsp
  2. Mustard seeds - 1/2 Tsp
  3. Dry red chilly - 3
  • Marinate the chicken pieces with turmeric powder and salt. Keep it aside for 1/2 hour.
  • In a mixer add coconut,mint leaves, green chilly, ginger,onion and shallots. Grind it to a paste.
  • Heat oil in a pan, add the grounded paste and fry until its raw smell is gone. Saute for 5 more mins.
  • Now add the marinated chicken to this and mix it well. add water to it. Close the lid and cook.
  • When chicken is cooked adjust the salt. Open the lid and cook for 2-3 minutes until gravy is thick and masala is well coated on the chicken. Off the flame. 
  • For tempering heat oil, crackle the mustard seeds and add red chilly to it. Pour this on to the chicken curry. Serve with chappati, rice etc...
  • If u need more gravy either add little more water/ do not wait for the gravy to be thick.


  1. Hi,
    One question I have mind is when do you introduce the Coriander? Since it is Coriander Chicken curry, you haven't mentioned Coriander anywhere in the recipe!

  2. First of all thank u for identifying the mistake.. actually its not a mistake i have mentioned the name of the Dish wrongly... Its is Mint(podhina) Chicken curry.............I ll update the details...
    While commenting please do mention your name....


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