Recipe for Homestyle Green Chicken Curry with Potatoes

• 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

If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂