Servings : Serves 4-5
A nice change from the usual red curries, perfect with parathas or rice.
Ingredients for Green Mixture/Marinade
- 1 cup chopped fresh coriander (with stems)
- 1 tbsp. garlic paste
- 1 tbsp. mint leaves
- 1 tbsp cream fresh or coconut
- 2-4 green chillies (to taste, I use about 4)
- juice of 1 lemon
- 1/2 cup yoghurt
- 1 chicken, cut into 8-10 pieces
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 2-3 cardamom pods
- 1 tsp. cumin seeds
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 2 onions, chopped
- 1 green chilli, slit
- 1 tsp. ground black pepper
- 1/4 cup coconut cream or fresh cream
- 1/4 cup oil
First, blend the coriander leaves, garlic paste, mint leaves, cream, green chillies and juice of 1 lemon to a smooth paste. Try to do this without adding any water. Once done, add the half cup of yoghurt and mix well, then add the chicken pieces and allow to marinate for about half an hour.
Next, heat the oil, add the cumin seeds and the cardamom pods, when they splutter, add the onions and fry until golden brown. Then add the ginger and garlic pastes, fry for a few seconds and add the chicken without the marinade. Cook on high heat for 5 minutes, then lower the heat, add the marinade, 1 tsp. salt and the coriander and cumin powders.
Cover and cook for about 10-15 minutes on low, then add the green chili and adjust water if needed. Once the chicken is about done, add in the cream and adjust salt and sprinkle the pepper. Simmer together on low heat for about 3 minutes, then turn off the heat.
Serve hot and Enjoy!