Konkani/goan style 'green paste' chicken curry! Recipe

Cooking Directions

• STEP 1.In a blender, combine coriander leaves, mint leaves, green chilies, ginger, garlic, and grated coconut. Blend until you get a smooth paste.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add the green paste to the pan and cook for a few minutes. Then, add turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add the chicken pieces to the pan and coat them with the green paste. Cook for a few minutes until the chicken starts to brown.
• STEP 5.Pour in water and bring the curry to a boil. Reduce the heat, cover the pan, and let it simmer for about 30-40 minutes or until the chicken is cooked through and tender.
• STEP 6.Garnish with freshly chopped coriander leaves and serve hot with steamed rice or bread.

Cooking Tips

• For a spicier curry, increase the number of green chilies in the green paste.
• Marinating the chicken in the green paste for a few hours before cooking will enhance the flavors.
• If you prefer a thicker gravy, you can add coconut milk or cashew paste to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the chicken curry with steamed rice, jeera rice, or naan bread for a complete meal.