Green Chicken Curry

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Delish! I tried it yesterday, and my hubby and I loved it! It is very similar to the Goan (Indian west coast green chicken curry, and very similar ingredients used except for the yogurt. I am a Goan and I grew up with this curry and believe me with a bit of Aarti's clever tweaks to it tastes the bestl!! I am never going back to my old recipe!! this was full of flavour and had just the right consistency, silky smooth, not watery. However, I did a few changes though after reading the reviews, which said the curry came out watery.
1I put in the food processor, the cilantro, mint, red onion, garlic, ginger, a bit of salt and pepper with a bit of olive oil, instead of water just to make it into a paste. This way the flavor is not diluted by the water.
2 When cooking the chicken, I added only about 1 cup of water instead of 1 and 1/2 cup and cooked with the lid closed.(this keeps the flavours in and also keeps water from evaporating
Rest of the recipe was the same.
Thanks Aarti!!

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I've had a lot of curry, every kind imaginable. This is by far the best curry I have ever had. I would cut down the water though, half it.

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I cooked it today but it was too watery! water must be half less!

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I agree with most of the commentaries. While making the curry I realized it didn't need more water, so I just didn't add it. I am glad I did it, it turned out really good. I don't know much about Indian food, but many of the flavors remind me of my home, so I look forward to try other recipes.

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This dish is great and is a milder masala than other Indian dishes. It is very fresh tasting and the flavors blend together very well.

I would recommend using rice (basmati as the texture of the masala is perfect for holding onto the rice and the proportions of sauce, chicken, and rice is very balanced.

I would recommend either using a little less water or simmering the dish for a longer time to reduce the amount of water and concentrate the flavors. Adding more spices than what the recipe calls for is an option as well. Also remember that the raw chicken contains water that will add more liquid to the sauce, so adjust accordingly.

If you prefer to have a dish that is spicier and has more of a kick or heat, I would recommend adding a Serrano pepper. However, this is not necessary, and keep in mind that this recipe does contain red onions and fresh ginger that provides a little bit of a bite.

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Lacked flavor and was extremely thin for a chicken curry. Wouldn't be bad, but needs more spice and less water.

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I was so scared making it. The word curry just freaks me out. The dish turned out great though. I doubled the amount of spices based on the comments and used 1 cup of chicken stock instead of all the water added to the dish. I would use even less stock next time, only because I don't eat rice so there was nothing to really soak up the sauce. I served it with roasted cauliflower, it was perfect together!

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I have made this recipe twice. I found the sauce to be too watery. I was looking for more flavor. I followed the recipe exactly. Liked it but didn't love it.

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Yummy. I used chicken breast, chicken broth instead of water and added a squeeze of lemon juice after mixing in the yoghurt (highly reccomend this as it brightens up the flavor. We had it with roasted carrots, cauliflower and potatoes tossed in olive oil and garam marsala, brown rice and Trader Joe's lime-chilie cashews.

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This was the first recipe from Aarti we tried. We cooked it while the Next Food Network star was on air. What a wonderful dish! So aromatic with deep rich flavor. We have made it many times and it always comes out perfect. We were so rooting for Aarti to win, and so glad she did. Thank you Aarti.