Green Chicken Curry
Can have it plain with naan or chapati or with steam rice
Ingredients
- 2 small bunches or 1&1/2 cup coriander leaves (coarsely chopped)
- 1 bunch or 1&1/2 cup fresh mint leaves (coarsely chopped)
- 1 onion (finely chopped)
- 6 cloves garlic (ground)
- 1& 1/2 inch piece ginger (peeled and coarsely chopped)
- Half of 1/4 teaspoon Salt or as required
- Half of 1/4 teaspoon black pepper (powder)
- 1/4 cup water
- 1&1/2 cups water
- 2 tablespoons olive oil
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 6 boneless skinless chicken thighs about 1&3/4 pounds boneless chicken pieces
- 1/2 teaspoon vinegar
- 1/4 cup plain yogurt whisked until smooth
Method
In the food processor or blender add coriander, mint, red onion,
garlic, ginger, salt, and pepper, blend into a smooth puree. Halfway through the puree process add 1/4 cup water, blend more until the mixture of thick paste like consistency and keep aside.
Take a large pot or deep bottom skillet and head oil over medium flame setting until it starts to shimmer.
Add onions and cook stirring continuously until golden brown.
Add the spices and cook for 30 seconds.
Pour the masala mixture into the pan and cook stirring continuously until it deepens in color and aroma. You'll know it's ready when it looks shiny with little droplets of oil appearing on the surface and the masala will hold together as a cohesive mass.
Add the chicken to the pan and coat every piece with the masala and keep stirring continuously.
Continue to cook for 5 minutes so that the mixture really adheres to the chicken. Add about 1&1/2 cups water or just enough to cover the chicken and the vinegar. Bring to a boil and then reduce the gas to the lowest flame setting and simmer uncovered until the chicken is tender and sauce has thickened slightly foraabout 20 to 25 minutes.
Shut the gas and remove the pan from heat and stir in the yogurt.
Taste and adjust seasonings if needed.
Transfer the mixture to a serving dish and serve hot with cooked whole grain white steam basmati rice or warm naan bread or chapati or bread for serving.