Photo: Green Chicken Curry Recipe
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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By CookDanceLaugh4life
The south
on March 20, 2013
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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!
By afowlkes
on February 19, 2013
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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!!
By meatjuicy
miami, FL
on February 06, 2013
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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
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