Indian Style Green Chicken curry with Coconut

5 from 1 vote

Indian Style Green Chicken curry with Coconut

Indian Style Green Chicken Curry with coconut and fresh herbs is an aromatic and vibrant curry with a green hue. It has a luscious green paste made from fresh herbs and spices, providing a unique and delightful taste. All you need is just 40 mins to prepare this curry.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 191kcal

Author: Sharmila Kingsly

Equipment

Pressure Cooker

Ingredients

½ kg Chicken
2 tbsp Oil
1 tsp Fennel Seeds
1 inch Cinnamon Stick
1 Star Anise
2 Onion
2 tbsp Ginger Garlic paste
2 Tomato
¼ tsp Turmeric powder
1 tbsp Chilli powder
2 tbsp Coriander powder
1 tsp Garam Masala
Salt as needed

To Grind:

¼ cup Mint
¼ cup Coriander leaves
2 Green Chilli
½ cup Coconut
10 Cashew

Instructions

Prepare Green Paste:

In blender add Mint leaves, Coriander leaves, Green Chili, coconut along with cashew nuts.
Blend it to a fine paste by adding water.

Prepare Chicken Curry base

In a Pressure Cooker add Oil. Once its hot add the whole spices. Let it splutter
Next add sliced onions and cook till they are glossy.
Next add ginger garlic paste, saute for a min or until the raw smell leaves.
Add tomatoes let it cook till its completely mashed.
Next add the spice powders combine well and cook for a minute.
Now add in the cleaned chicken pieces to the gravy and mix well.
And then add ground green paste and mix well.

Pressure Cook the chicken curry

Add the required water and few curry leaves. Combine well and close there pressure cooker. cook the gravy in a high flame for 4 whistles.
Wait till the pressure is completely released and then open the cooker. Finally garnish with coriander leaves and the curry is ready.

Notes

Tips & Variations

Fresh Ingredients: Use fresh herbs like cilantro, mint for the best flavor and vibrant green color.

Blending: Blend the green paste ingredients to a fine paste. A smooth paste ensures the you get the right texture for the curry.

Spice Balance: Adjust the amount of green chilies according to your spice preference. For less heat, remove the seeds from the chilies.

Consistency: Control the consistency of the curry by adding water as you need. Instead of water we can also add coconut milk for a rich version. For a thicker curry, reduce the cooking liquid accordingly.

Accompaniments: Pair the curry with steamed basmati rice or warm naan (roti) to soak up the delicious sauce.

Garnish: Serve hot with a garnish of fresh cilantro and a splash of lemon juice for added freshness.

Serving Suggestions

This Indian Style Chicken Green curry goes well with any Indian Breakfast.

You may serve with with Idli or Dosa. Hot hot idlis dunked in chicken curry is always a bliss.

We can also serve them with idiyappam or appam too.

Of course not to miss chicken curry with Naan is a delight.

Other choice's are with Ghee Rice or Plain Rice too.

Storing Options

Green chicken curry stays good for up to 3 days when stored in the fridge. Always store in a clean fridge box for a longer shelf life. While using we can reheat them in microwave or stove top and serve hot.

Nutrition