Chicken in Green Curry – is a very delicious recipe for a simple chicken curry with the green masala. This curry has the freshness of mint and coriander leaves and is mildly spiced.
This chicken curry is best eaten with rice or even Rotis. This recipe is one of the best recipes for Chicken in Green Curry with coconut.
- About Chicken in Green Curry
- Chicken Green Curry Ingredients
- Chicken in Green Curry Recipe (with coconut)
About Chicken in Green Curry
This is a Chicken Curry made with fresh green herbs such as Mint leaves and Coriander leaves. The green masala paste has freshly grated coconut making the curry thick and creamy.
We do not use any curds or tomatoes for this Chicken curry recipe. In case you like adding curds, then you will need to skip the fresh coconut. Also, you will have to adjust the lemon juice according to the sourness of the curds. We use lemon juice towards the end for giving the curry a slight tang.
The right amount of spices and mint leaves gives the curry a distinct flavour keeping it mild yet flavourful. You will soon become a fan of this Chicken in Green Curry as it gets ready quickly with basic ingredients available in our pantry.
Chicken Green Curry Ingredients
- CHICKEN – I am using only 500 grams of chicken on the bone for this recipe. Use boneless chicken if you like but I prefer chicken with bones as it makes the curry flavourful.
- CORIANDER & MINT LEAVES – Using fresh coriander and mint leaves is the essence of a good green chicken curry. Besides its flavour mint leaves also render a dark green colour to the curry. One tip here is that you should not over blend these leaves as the mint leaves tend to turn black.
- GREEN CHILLIES – Green chilly is the only spice component in this curry, other than peppercorns, so use it according to your taste.
- GINGER & GARLIC – A few flakes of garlic and also a little ginger adds flavour to this chicken curry. I like to add ginger and garlic while blending the green masala paste. You may opt to use ginger garlic paste instead.
- SPICES & CONDIMENTS – Basic spices and condiments that we use in this curry add exotic taste and flavour to the chicken curry. Use as per the recipe or alter to suit your taste buds.
- COCONUT – I have used freshly grated coconut for this chicken curry recipe and like to blend it along with the green masala paste. Fresh or store-bought coconut milk could also be substituted for fresh coconut. Use 1 cup of thick coconut milk instead of 1/2 a cup of grated coconut and add this towards the final stage of cooking.
- ONION – One medium onion sliced for the masala paste plus one medium onion for the gravy is all you need for this chicken green curry recipe.
Chicken in Green Curry Recipe (with coconut)
We first need to make a green curry paste with basic spices and fresh herbs such as mint and coriander leaves along with freshly grated coconut. You will then need to fry this green masala in oil or ghee for it to release its flavours and aroma.
Green Curry Paste is made by blending the following ingredients in a blender or mixie jar –
- Coriander Leaves – 1 cup
- Mint Leaves – 1/2 cup
- Green Chillies – 7 to 8 Nos
- Garlic – 7 to 8 flakes
- Ginger – 1-inch piece
- Grated Coconut – 1/2 cup
- Onion sliced – 1 medium
- Cardamon – 2 to 3
- Cloves – 3 to 4
- Cinnamon – 1-inch
- Khus khus/poppy seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Peppercorns – 1/2 tsp
- Marinate 500 grams chicken pieces with salt to taste and 1 tbsp ginger-garlic paste. Allow the chicken to marinate for at least half an hour.
- In a pan heat 2 to 3 tbsp oil or ghee and saute one medium chopped onion till translucent or till it turns light pink in colour. Do not brown the onions as this will alter the colour of the curry. We need to keep the curry as green as we can.
- Next, add the Green Masala Paste and fry for 2 to 3 minutes. This will also ensure that the spices and fresh herbs releases it flavour making the curry aromatic.
- After 2 to 3 minutes you will find oil oozing out and then is the time to add the marinated chicken pieces. Give this a mix and then cover and cook, for 5 to 10 minutes stirring occasionally.
- Now add water, approx 300 ml to make the required gravy. Add more water if you need a thinner gravy. Allow the curry to cook for another 4 to 5 minutes and then add the juice of half or one lemon. You could also grind a small ball of tamarind with the green masala paste and skip out the lemon juice.
- Simmer the green chicken curry for a few minutes till the chicken is completely cooked and then switch off the flame. Allow the curry to rest for a few minutes before serving.
Serving Suggestions
Serve this amazing Chicken in Green Curry with steamed Rice or Rotis. A good accompaniment for this green chicken curry is rice idli or dosas.
Serve as a main course meal with some fresh green salad or raita.
Video Recipe
Other easy Chicken Recipes you may like to try
Chicken in Green Curry Recipe
Ingredients
- 500 grams Chicken marinate with salt to taste and 1 tbsp ginger-garlice paste
- 1 medium Onion, finely chopped
- 1 Bay Leaf
- 1-inch Cinnamon stick
- Juice of ½ lemon
- 2 to 3 tbsp Oil for cooking
Green Masala Paste
- 1 cup Coriander leaves
- ½ cup Mint leaves
- 7 to 8 Green Chillies
- 7 to 8 Garlic flakes
- 1-inch Ginger
- ¼ cup Coconut, grated
- 1 medium Onion sliced roughly
- 1 tsp Cumin seeds
- 1 tsp Khuskhus/poppy seeds
- ½ tsp Peppercorns
- 2 – 3 Cardamom
- 1 inch Cinnamon stick
- 3 Cloves
Instructions
- Heat Oil in a pan, add 1-inch cinnamon stick and 1 bayleaf. Saute 1 medium chopped onion till transclucent.
- Add the Green Masala Paste and fry for 2 to 3 minutes
- Then add the marinated chicken pieces and cook covered for 10 minutes.
- Now add water as needed to make the gravy and simmer till the chicken is cooked
- Add juice of half a lemon and simmer for 2 to 3 minutes.
- Serve Green Masala Chicken Curry with steamed rice or rotis.
Notes
- Adjust chillies as per your spice level.
- Add water to make gravy as per your requirement.
- You could also use this recipe for Mutton Curry. But boil mutton before adding to the masala paste.
If you like my recipes then please share them on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019. Your comments are valuable and will be highly appreciated. You can also get in touch with me @flavoursofmykitchen2019@gmail.com.
Also, follow my recipes on YouTube #flavoursbyAR and please Like, Share and Subscribe.
Only our Thane EI made this.
Yes, Anne. Thank you
is poppy seeds compulsory? is there any substitute?
Hi Nikhita, you can certainly skip poppy seeds. Add sesame seeds.