This homemade green chicken curry combines tender chicken thighs with a fresh blend of coriander, mint, green chillies, cashews, and fresh methi. The chicken is cooked with onion paste, ginger, garlic, chilli, yogurt, and aromatic spices, creating a creamy, fragrant curry with a vibrant green colour. It is simple to prepare and makes a comforting family meal.
- Serves: 8 People
- Prep Time: 15 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 kg Chicken thighs, cut into pieces
- 2 tablespoons Oil
- 1 tablespoon Cumin seeds
- 1 tablespoon Ginger, garlic and chilli paste
- 0.5 tablespoon Asafoetida (hing)
- 1 large bowl Fresh coriander leaves
- 1 small bowl Fresh mint leaves
- 3 whole Mild green chillies
- 12-14whole Cashews
- 1 small bowl Fresh methi leaves
- 1 medium bowl Onion paste
- 1 cup Plain yogurt
- 1 teaspoon Salt
- 1 tablespoon Cumin powder
- 1 tablespoon Coriander powder
- 1 tablespoon Garam masala
- 0.5 cup Water, as needed for green paste
For Dressing
Nutritional Information
-
Calories
460 kcal -
Fat
28 g -
Carbohydrates
9 g -
Protein
42 g -
Fiber
2 g -
Sugar
4 g -
Sodium
520 mg
Procedure
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5 minutesMark As Complete
Start the Chicken
Heat a large heavy-based pan over medium heat and add the oil. Add the cumin seeds and allow them to sizzle briefly until fragrant. Add the chicken thigh pieces and stir well so they are coated with the oil and cumin seeds before continuing with the curry.
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5 minutesMark As Complete
Add Aromatics
Add the ginger, garlic, and chilli paste to the chicken, followed by the asafoetida. Stir thoroughly to combine everything with the chicken and allow the aromatics to cook briefly. Reduce the heat to low, cover the pan, and let the chicken cook while preparing the green paste.
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5 minutesMark As Complete
Make the Green Paste
Add the fresh coriander, mint leaves, green chillies, cashews, and fresh methi leaves to a blender. Add a little water and blend until the mixture becomes a smooth, vibrant green paste. Keep the paste aside while the chicken continues cooking.
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5 minutesMark As Complete
Cook with Onion
After the chicken has cooked for about five minutes, add the onion paste to the pan. Increase the heat slightly and stir everything together thoroughly. Continue stirring occasionally as the onions cook and release their moisture into the curry base.
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5 minutesMark As Complete
Add Yogurt and Green Paste
Once the onion mixture has released its water, add the plain yogurt and stir it through the chicken. Add the prepared coriander and mint paste and mix thoroughly until the chicken is evenly coated in the green curry mixture. Add the salt, cumin powder, and coriander powder, then stir again.
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15 minutesMark As Complete
Simmer the Curry
Reduce the heat to low and cover the pan with a lid. Allow the chicken to simmer gently in the green curry, stirring occasionally so the sauce cooks evenly and does not stick to the bottom. Continue until the chicken is tender, fully cooked, and the curry has developed a rich green colour.
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2 minutesMark As Complete
Finish with Garam Masala
Check that the chicken is tender and cooked through, which should take approximately twenty-five to thirty minutes in total. Stir in the garam masala and mix gently so the spice is distributed throughout the curry. Turn off the heat and allow the curry to rest briefly before serving.
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5 minutesMark As Complete
Serve
Transfer the finished green chicken curry to a serving dish while it is hot and fragrant. The fresh coriander, mint, and methi should give the curry a vibrant colour and fresh aroma. Serve immediately with rice, roti, naan, or another preferred accompaniment.
