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

This Konkani/Goan style 'green paste' chicken curry is a flavorful and aromatic dish that combines the freshness of green herbs with the richness of spices. The green paste, made from a blend of coriander, mint, green chilies, and other ingredients, adds a vibrant color and a burst of flavors to the curry. The tender chicken pieces are cooked in a thick and luscious gravy, resulting in a delicious and satisfying meal. Serve this curry with steamed rice or freshly baked bread for a complete and authentic Goan dining experience.

3.8
25 Rating -
Rate
Non Vegdiet
9hr total
8hr Prep
1hr Cook
9hr total
8hr Prep
1hr Cook
Konkani/goan style 'green paste' chicken curry!
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Ingredients for Konkani/goan style 'green paste' chicken curry! Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 cup Coriander Leaves
  • 0.13 cup Mint Leaves
  • 1.13 En Chilies
  • 1/4 inch Ginger
  • 1.13 Lic Cloves
  • 0.06 cup Grated Coconut
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 1/2 Onions, Finely Chopped
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 cup Water
  • as per your need Freshly Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
676
calories per serving
38 g Fat53 g Protein31 g Carbs9 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    53g
  • Carbs
    31g
  • Fiber
    9g

MacroNutrients

  • Carbs
    31g
  • Protein
    53g
  • Fiber
    9g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    304mg
  • Iron
    9mg
  • Vitamin A
    2554mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    98mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    171mg
  • Manganese
    2mg
  • Phosphorus
    600mg
  • Selenium
    58mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp