Green Chicken Curry


For last night's meal, Lobster and I traveled to India for a Bollywood festive meal - green chicken curry and naaaaan! For some reason or other we rarely eat Indian food when we go out, but making it at home was a different story! It was actually fun to try something new, different, and very foreign to us.

This dish has a lingering bit of heat and isn't too overwhelming in the "curry" taste department. Strangely enough, curry powder isn't even in the list of characters compiling this dish. So next time I make this I would add a teaspoon of curry powder to bump up the flavor a bit. If you try this, you MUST make the naan - it's easy-peasy and oh so wonderful! Curry + naan = a lovely weeknight meal. Enjoy!


Green Chicken Curry
Adapted from Aarti Sequeria via The Novice Chef Blog
3 servings


1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken broth (low sodium), plus 1 1/4 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper*
3 boneless, skinless chicken breasts (1 1/2 lb)
1/4 cup Chobani Greek plain fat free yogurt
Cooked basmati rice or warm naan bread, for serving

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup broth, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups broth, just enough to cover the chicken. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

*I started with 1/4 tsp of cayenne then added more once I added the yogurt

4 comments:



Jennifurla said...

This looks wonderful, I think my husband would enjoy this!

NuM NuM said...

Hi Jennifurla - let me know how it turns out for ya.

Carrie said...

This sounds fantastic! I can never get enough cilantro, and the addition of all that mint has me intrigued. It's been a while since I've made a curry, I need to fix that!

NuM NuM said...

Hi Carrie,
The mint and cilantro flavors are very mild but add a nice flavor to the overall dish. It comes together relatively fast so I hope you try it.