July 9, 2019

Recipe for Homestyle Green Chicken Curry with Potatoes

Name: Recipe for Homestyle Green Chicken Curry with Potatoes
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 500 Gms Chicken(I have used drumsticks, you can use the pieces of your choice. I like to keep the skin on when making chicken curry. But if you dont like the skin, you can take it off); 2 Small Potatoes; 1 Small Onion(chopped fine); 1/2 Tomato(chopped fine); 4-6 Curry Leaves; 1 Green Slit Chilly(You can add more if you like it spicy); 1/2 Tsp Salt; 2 Tsp Ginger Garlic Paste (1 tspn for the chicken marinade); 1 Tsp Pure Cow's Ghee(Not Dalda); 1 Tsp Coconut Oil(if you like, you can add only ghee or only coconut oil or any cooking oil of your choice, totally upto you); 3 gms Maggi cube(optional); 2 Green Cardamom; 3-4 Pepper Corns; 2 Cloves; 1" Cinnamon stick; A small piece of Star Anise(approx a quarter of it); 30 gms Fresh Coriander; 1 Tbsp Fresh Grated Coconut; 1/2 Tsp Pepper corns; 1/2 Tsp Cumin seeds; 1/2 Tsp Coriander seeds; 1 Green Cardamom; 2 Cloves; 1" Cinnamon; 2 Tsp Tamarind pulp or a marble size full tamarind; 2 Green Chillies; 4 Garlic cloves(roughly chopped); 1/4 Tsp Turmeric Powder; 1/2 Small Onion(roughly chopped); 1/2 Tsp Sugar

Print Pin

Recipe for Homestyle Green Chicken Curry with Potatoes

Course Main Course

Cuisine Goan

Keyword Chicken curry, Green Chicken curry, Green curry

Prep Time 1

Cook Time 40

Total Time 1 40

Servings 4 People

Ingredients

For the Curry

500 Gms Chicken(I have used drumsticks, you can use the pieces of your choice. I like to keep the skin on when making chicken curry. But if you dont like the skin, you can take it off)
2 Small Potatoes
1 Small Onion(chopped fine)
1/2 Tomato(chopped fine)
4-6 Curry Leaves
1 Green Slit Chilly(You can add more if you like it spicy)
1/2 Tsp Salt
2 Tsp Ginger Garlic Paste (1 tspn for the chicken marinade)
1 Tsp Pure Cow's Ghee(Not Dalda)
1 Tsp Coconut Oil(if you like, you can add only ghee or only coconut oil or any cooking oil of your choice, totally upto you)
3 gms Maggi cube(optional)
2 Green Cardamom
3-4 Pepper Corns
2 Cloves
1" Cinnamon stick
A small piece of Star Anise(approx a quarter of it)

For the Masala

30 gms Fresh Coriander
1 Tbsp Fresh Grated Coconut
1/2 Tsp Pepper corns
1/2 Tsp Cumin seeds
1/2 Tsp Coriander seeds
1 Green Cardamom
2 Cloves
1" Cinnamon
2 Tsp Tamarind pulp or a marble size full tamarind
2 Green Chillies
4 Garlic cloves(roughly chopped)
1/4 Tsp Turmeric Powder
1/2 Small Onion(roughly chopped)
1/2 Tsp Sugar

Instructions

Wash the Chicken thoroughly and transfer it into a bowl and make random incisions(cuts) on each piece
Apply 1 tspn Sea/Fat Salt and 1 tspn Ginger Garlic Paste to the Chicken
Mix it well
Cover the bowl with a lid and keep it aside till we get the other elements ready for the chicken curry

Follow these steps to make the masala

Transfer all the ingredients (except water) mentioned under the masala section, into a mixer grinder
Rotate the mixer and make a smooth fine paste of all the ingredients, and keep it aside
Note:- Add water little at a time. If you add all the water at once, the ingredients wont break down well and the masala will remain grainy.

Follow these steps to make the curry

In a vessel, add the coconut oil and ghee along with the slit green chilly and place it on medium flame
Once the oil becomes hot, add in all the dry whole spices i.e 2 Green Cardamom, 2 Cloves, 1 inch Cinnamon, 3-4 Pepper corns and 1/4 Star Anise
Once the Spices start releasing its aroma, add in the cut onions and tomatoes, mix it well, and let it sauté on medium low flame. Cover the vessel
Once the onions start turning translucent, add in the ginger garlic paste and mix it well
Once the raw smell of the ginger garlic paste reduces, add the masala paste and give it a stir
Add 1 cup water into the mixer in which the masala was ground. Give it a nice mix and add 1/2 cup of that water to the curry, increase the flame to medium and let the curry cook
Add in the Maggi cube if using
Let the remaining water be inside the mixer.
To that we add 3 table spoons of fresh grated coconut. Rotate the mixer and make a fine paste of the coconut
Take a bowl and place a fine net wide Strainer or Muslin cloth over it and pour the ground coconut into the strainer/muslin cloth
Extract 1 cup of Fresh Coconut Milk out of the ground coconut
Note: You may have to extract the coconut milk twice
Add the Coconut Milk into the boiling curry
Add the Curry Leaves to the curry and give it a stir. Let it boil with the vessel covered. Increase flame a little
After 10 minutes, Add the Chicken and the Potatoes. Give it a stir and cover the vessel
Let the curry boil for about 15-20 minutes and then check if the potatoes and chicken are cooked. You can add more water here if you like a thinner curry
Once the Potatoes are cooked, take off the lid and turn the flame to high, allow the curry ti boil for 2-3 minutes on high flame and turn off the flame
We're now ready to dunk into this luscious Green Chicken Curry😋😋😋
It goes well with plain white Rice, Pulao, Bread or Poiee. Yummmm!

Follow these steps to make the Ginger Garlic Paste

Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days