Chicken Green Curry Recipe

Green chicken curry pairs well with idiyappams, appams, parotta's, chapatis and ghee rice. We prefer to prepare this curry for breakfast. This is a typical soutindian style curry.

Chicken Green Curry Video Recipe on Youtube English Channel 😀

Green Chicken Curry Recipe:
500 Grams Curry Cut Chicken
2 Cups Coconut Milk
5 Green Chilies
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
2 Tbsp Ginger and Garlic Paste
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Inch Cinnamon
4 Cardamoms
4 Cloves
2 Strands Mace
5 Peppercorns
1 Roma / Bangalore Tomato
1 Organic Tomato / Natti / Desi Tomato
1 Large Onion
3 Sprigs Curry Leaves
4 Tbsp Oil
1 Tbsp Coarse Salt / Rock Salt 
1/2 Lime Juiced

Prep:

Grate 2 1/2 cups fresh coconut. Add the coconut to a mixer jar and grind it till smooth we can use warm water to grind the coconut which helps to extract milk faster. Once ground add the coconut to a sieve and gently press to extract the milk.

Reserve the milk in a bowl. Repeat the process adding less water and grind the coconut, try to extract the milk atleast twice.

Wash the chicken twice allow it to drain using a colander.

Separate the mint leaves and coriander from stems and wash it well, drain and reserve.

Separate the curry leaves and wash it well, drain and reserve.

Peel and wash the onion, finely chop the onion and reserve.

Wash the tomatoes and finely chop, reserve.

Wash and slit the green chilies

Peel and wash 1 whole garlic, peel and wash 2 inch piece ginger add both the ginger and garlic to a mixer jar and grind to form a smooth paste.

Method:

Heat a pressure cooker / pressure pan on medium flame. Add 2 tsp oil.

Once the oil reaches temperature, add the chicken along with 1 tbsp ginger and garlic paste and 1/2 tsp turmeric powder.

Fry the chicken on medium flame for 3 to 4 minutes. Add 1 tbsp coarse salt and 1 1/2 cups warm water stir well. Cover the pressure cooker place a whistle and cook the chicken for 2 to 3 whistles until the chicken has cooked til tender. Remove the pressure cooker from flame allow the pressure to reduce and move on to prepare the masala paste.

In a mixerjar add cinnamon, cardamom, cloves, pepper, mace, 1/2 the amount of onion, 1/2 the amount of tomato, 5 curry leaves, washed and reserved mint and coriander, 3 green chilies and 1 tbsp of ginger and garlic paste. Add 2 tsp of water and grind the masala to form a smooth paste.

Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches temperature add the reserve chopped onions, tomato, curry leaves, and slit green chilies fry till the onions turn transparent.

Add coriander powder and 1/4 tsp of turmeric powder and fry the tomatoes for a minute on low flame. Add the ground masala paste and fry it for a minute. Add 1/4 cup water to the masala making sure it doesn't burn stir well.

Open the pressure cooker and check if the chicken has cooked if its hard cover and place a whistle and cook it for 1 more whistle.

If your recooking the chicken make sure to switch off the masala or curry base. 

Add the cooked chicken to the masala and stir well. Allow the chicken to cook in the green masala for 5 to 6 minutes.

Add the coconut milk stir well and allow the chicken to cook in the curry for 3 to 5 minutes until the raw flavor from the coconut has reduced.

Add lime juice to the chicken curry stir it well and serve the green chicken curry hot with parottas...Enjoy!