Green Chicken Curry (without coconut)

Yet another chicken curry from my kitchen. I bring to you a simple chicken curry recipe that can be a comfort meal with hot steamed rice on a Sunday afternoon. 

Ingredients:

Chicken – 1 kg

(Apply salt, ½ tsp turmeric and juice of 1 lime and keep aside while you get your other ingredients ready.)

Grind the below ingredients to a paste with little water:

1. Coriander leaves – 1 cup
2. Green chillies – 6 nos
3. Garlic – 6 flakes
4. Ginger – 1 inch piece
5. Tamarind – a small lime sized ball
6. Peppercorns – 10 nos
7. Jeera – 1 tsp
8. Coriander powder – 1 tsp
9. Fennel seeds – 1 tsp
10. Onions – 2 medium

Tempering ingredients:

1. Onion – 1 small, finely chopped
2. Tomatoes – 2 medium, finely chopped
3. Bay leaf – 2 nos
4. Oil – 1 tbsp

Garnish :

A handful of chopped coriander leaves.

Method:

1. In a pan, pour oil, add the bay leaves and onions. Add some salt and fry well. Please note you have already used salt in the marinade, please use salt accordingly. Add the tomatoes when the onions turn translucent.
2. Fry till the tomatoes become pulpy and oil leaves the sides of the pan. Now add the ground masala and fry till the rawness of the masala goes away.
3. Next add the chicken and let the masala coat the chicken well. Add 1/2 a cup of water and let the chicken cook.
4. Once the chicken is cooked check for seasoning and consistency and serve with hot pulao.