Quick Green Chicken Curry Recipe Without Coconut
Make this East Indian Style Green Chicken Curry with Coconut. It's bursting with fresh flavours of herbs and spices.
Ingredients
Chicken Marination
- 500 grams Chicken with bones
- ½ tsp Turmeric powder
- 1 tbsp Ginger Garlic paste
- 1 tbsp Salt
For the Chicken Curry
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 2 medium Potatoes cut into slices
- ½ Lemon juice (half a lemon)
- 3 tbsp Oil
- 1 tbsp Ghee optional
For the Green Masala Paste
- Whole spices cinnamon -1", cardamom -3, cloves -4, peppercorns - 1/2 tsp
- 1 tsp Cumin seeds
- ½ Onion sliced
- 5 to 6 Garlic flakes
- 6 to 7 Green chillies
- 1 inch Ginger
- 1 tsp Peppercorns
- 1 cup Coriander leaves
Instructions
- Marinate chicken with salt, turmeric and ginger garlic paste. Set aside for 30 mins.
- Heat 3 tbsp oil in a vessel and fry the potato slices until golden all over. Remove and set aside.
- Into the same vessel add a tablespoon of ghee and the whole spices. Sauté for a minute and then add the onions and fry until translucent.
- Next, add the chopped tomato, and cook for additional 1-2 minutes or until the tomato softens..
- Now, add the marinated chicken and stir for a minute to combine. Cover and cook for 5 to 6 minutes.
- Grind the green masala ingredients into a smooth paste with water.
- Pour the green masala paste into chicken and fry for a minute. Add a cup of warm water, after rinsing the mixer jar. Cover and cook for 10 to 12 minutes on medium heat or until done.
- Finally add the fried potatoes and lemon juice. Simmer for 2 minutes and then turn off the heat.
- Serve the green chicken curry over steamed rice or rotis. Enjoy!
Notes
- Do not make the green masala paste, ahead of time as it tends to change colour.
- Add green chillies and seasonings to suit your taste.
- You could skip potatoes, if you don't like them.