Green Chicken Curry

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 small bunches 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 water, plus 1 1/2 cups
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
  • 1/2 teaspoon malt vinegar
  • 1/4 cup plain whole milk yogurt, whisked until smooth
  • Cooked basmati rice or warm naan bread, for serving
Directions

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 water, 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 1/2 cups water, just enough to cover the chicken, and the vinegar. 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.


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    I thought this was delicious. I added about half the water the recipe calls for and thought it was perfect
    This is so delicious! I mean seriously great! To all you new home cooks and new ethnic eaters PLEASE take the advice if you want to try a great new dish: 
    -Do NOT use water (clearly it'll add no flavor at all, try veggie/chicken/beef stock 
    -Do NOT use the quantity of water (I used a total of 1cup veggie stock  
    -get a good toast on the spices to enhance the flavor 
    -be DARING with the spices (I used 1teaspoon of garam masala, I LOVE it 
    -really cook the moisture out of the masala paste. (It shouldn't be watery at all 
    -I cooked the paste longer to ensure the moisture was out 
     
    I don't eat meat so I used egg plant & potatoes then flaked salmon ontop AFTER I finished cooking it. Served it with naan bread. No utensils needed lol dig in with those fingers!
    Yum yum yum! Made this on a last minute whim and LOVED it. Always looking for fun ways to cook chicken. Made mild for hubby and spiced up my serving. Changes made: used chicken breasts, cut in chunks. Used dried mint and parsley, only because I was totally unprepared to make this recipe. Flavorful, tender, and fab!!
    Aarti: Thanks a lot for this tasty recipe. If i may be allowed to make some commentaries, i´d modify the recipe as follows to reduce recipe preparation time, increase meat yield and quality: 
     
    After masala preparation:  
     
    Varnish the chicken with an adherent, coat every piece in the masala, stirr for about 2 minutes and remove from heat. 
     
    Add about 1 1/2 cups water to the remaining masala and the vinegar.boil until the sauce has thickened slightly , and then add the seared chiken for about 5 minutes. 
     
    Please let me know your comments, 
     
    Thanks, 
    Enrique
    Unfortunately, I can say nothing positive. I would not reccomend using 1 1/2 cup of water, it tuns the masala into green mush. The chicken did not absorb the flavor, this recipe was a disaster and I ended up throwing my portion out, while my guest added mint chutney and graciously ate the food as it was visible I was very disappointed.
    This recipe was alright. It's certainly a very mild indian curry dish. The sauce seems to be lacking something, but I haven't cooked enough Indian dishes to know what is missing. I've made it several times and will probably make again, but not very often.
    This was soo good. I used lemon instead of vinegar (still get the acidic taste. I used coconut oil instead of olive oil because most curries have coconut in them. I used chicken stock instead of water. Delicious..
    as in earlier review, this was a big miss. i too had an amazing result with the chicken tikka and was hoping this would be the same success. missing alot, just tasted like a very bland chutney or saag or something...nothing good bout it at all. really you shouldnt waste your time on this one. gonna try all her other recipes though!
    Huge hit at my house, my husband wished he had some Jalapeno Chutney to mix with it, and that would have been great, but don't know how to make that.  
     
    However it is a dish the WHOLE family said I would have to make again.
    kinda bland; not sure what it's missing. and i am not a "heat spice" person, so it's rare i need more spice or heat
    This recipe was a total miss unfortunately. I had such high expectations for it, especially after seeing the number of great reviews and succeeding with Aarti's Tikka Masala recipe. I followed the recipe strictly and the end result was a watery, undercooked bland mess.
    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!! 
     
    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.
    I cooked it today but it was too watery! water must be half less!
    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.
    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.
    Lacked flavor and was extremely thin for a chicken curry. Wouldn't be bad, but needs more spice and less water.
    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!
    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.
    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.
    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.
    This was my first time making curry and it was a success! My husband who claims to not like Indian food even loved it. I did substitute chicken stock for the 1.5 cups of water and used boneless skinless chicken breast instead of thighs. It was very flavorful and I will definitely make it again.
    We had such high hopes for this one, based on the reviews. I'm sorry, but we have to give this one thumbs down. We live in Pennsylvania Dutch country, so I'm embarrassed to say, we've never had curry before. So maybe is was the lack of familiarity that caused the problem, but...... Everything started out fine. The kitchen smelled great as we made the curry sauce. (is it called sauce?) The problem came when we added the "water to cover". Water does not any flavor to anything. Ever. By the time the chicken was cooked through, the sauce had not thickened. It was a thin, soupy mess, and the entire dish tasted like, water! All that great flavor was washed out by the massive amount of water. I'll bet this dish would be much better with a change in technique. We plan to try other curry recipes, because we're thinking it can be really good if done right. But this recipe did not work as written.
    Absolutely delicious! This recipe is amazing. I added cayenne pepper. It works great with medallions of pork tenderloin as well! I will definitely make it again.
    Made the recipe for the first time tonight, It is the best green curry i tried and my husband tried it for the first time ever and he liked it a lot. I added some more garam masala at the end, and some cayenne pepper for some heat. Served it with basmati rice and garlic naan. 
    Yummy!!! Thanks Aarti.
    If you have never cooked any type of curry this is a great place to start. This recipe is very very easy and the end result has always been good. Just becarefull not to over cook the chicken because then it can get tough.  
     
    What I have done with this receipe is to cook the chicken in the masala, then I remove the chicken just before its done. Once the masala is done cooking then I will add the chicken back in to finish up. This is how I make sure I don't over cook the chicken. 
     
    I'm sure its not the right way but it works for me, and everyone I have made this for have raved about Aarti's Green Chicken Curry. 
     
    Thanks Aarti
    Delicious! We love Indian food but I've felt intimidated about making it. Thanks to Aarti, I feel much more confident about it now. This recipe was easy and well written. My picky-eater children both ate a small helping! Next time I will use chicken broth -- and probably less than 1-1/2 cups. The Thai chilis sound like a good idea too!
    Terrible ! I had to get rid of the bitter taste of the gravy by using a lot of sour cream. Even yougurt could get get rid of the taste. I would not recommed it to first time curry makers. They'll complete hate indian food.
    Made this without the coriander and malt vinegar and it was still great!  
    Since it was just two of us, I halved all the ingredients except the spices, which I used in original amounts.( I love spicy food!)
    Very delicious and easy to prepare. There are a couple of changes I'll make next time - a little less water and add some heat. The good news is, it's worth making over and over again!
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