July 05, 2006

Green Chicken Curry

I have had green chicken couple of times in restaurants. I made it for my friend Durga, visiting during the July 4th weekend. It was the first time I was trying it at home, it turned out rather nice. Instead of any greens, I created the base with mint and cilantro. It gave a tangy and fresh taste to the gravy.

4 chicken breasts - cut in small sizes (I used a mix of breasts and thighs)
1 medium onion - chopped
2 medium tomato - chopped
few sprigs of cilantro and mint - cut coarsely (one part of mint to three part of cilantro)
4 green chillis - chopped
2 red chillis
2 cloves garlic- paste
1 cube ginger - paste
1 tspoon fennel seeds
1 tspoon cumin seeds
1 tspoon coriander powder
1/2 tspoon chilli powder
1/4 tspoon turmeric powder
1 cardamom
2-3 cloves
1 small cinnamon stick
1 tbspoon oil
salt to taste
  • Heat a teaspoon of oil and temper with fennel seeds and cinnamon. Add onions and saute till it turns translucent.
  • Set it aside and cool. Add it to the grinder with cilantro, mint, 2 green chillis and tomatoes. Make it into a fine paste.
  • Heat the rest of the oil. Add cloves, cardamom and cumin seeds. When the cloves swell, add the red and green chillis along with ginger and garlic paste.
  • Then add the chicken and the powder masalas. Saute it together till the chicken starts browning.
  • Add the green paste, half cup water and salt. Turn it to medium low heat and cook for 25-30 minutes. Keep stirring every 7-8 minutes till it is done.
  • Serve hot with rice or naan.


  1. Found my way here from Mahanandi. Nice blog! The green chicken curry sounds great.

  2. RP:
    Welcome to my blog. I am glad you liked the green chicken curry recipe. I wanted to make something different and tried this new recipe. It turned out great. Do keep visiting.

  3. Aruna9:43 AM


    Your recipe for Green Chicken curry tasted great....Thx for the sharing.

  4. Aruna, thanks for letting me know. I'm glad it turned out well.


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