Monday, March 21, 2016

Green Chicken Curry Recipe

Time flies. I realized that it is a month since I posted something new. The last month has been a super busy month with my daughter's exams, a writing assignment on hand which has included the addition of videos and so learning the nuances of doing the audio track and combining it with the video, a jewelry making course that a friend and I enrolled for(lots of making and fun) and attending a cookery workshop that included salads, pastas, chocolates and pastries.

So that is something that has kept me on my toes. Here's a small peek into the happenings and the creations that were extremely satisfying. Making something of your own really brings in a feeling of satisfaction and achievement.
There has been a lot of sewing happening for my KnotnStitch Etsy store. The latest addition being a kalamkari cushion cover with kantha stitches and sequins. Do drop in and have a look at the collection. 
Now to cooking and the green chicken recipe, this is one that has been resting on my phone for quite a while and is impatient to make an appearance. Did not really get much of a chance to get some good pictures as the family was waiting for the Sunday lunch which consisted of Jeera rice, a raita and the green chicken curry. 

Ingredients for the Green Chicken Curry
Chicken - 500 gms (cleaned and washed)
Cummin seeds- 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Yogurt/curd - 2 tbsp (nicely beaten)
Tomato - 1 (small, pureed)
Onion - 1 (big, chopped fine)
Salt - to taste
Oil- 2 tbsp
Water -1/2 cup
Whole spices  green cardamom-2, cloves -2, cinnamon - 1" stick

For the green masala paste
Coriander leaves - 1 cup chopped
Mint leaves - 1/2 cup chopped
Green chilli- 1 to 2(depending on your spice level)
Cummin powder - 1/4 tsp
Garlic - 5 to 6 cloves

Method for making the Green chicken curry
1- Grind all the ingredients given under the green masala heading and keep aside. Puree one tomato and keep aside. 
2- Take a pan and add in the cummin seeds and the whole spices mentioned. When it splutters, add the finely chopped onions and salt to taste. Saute till the onions are soft and golden brown. Add in the tomato puree, saute. Add the turmeric powder and saute till the oil starts oozing out of the sides of the masala indicating that the masala is cooked. Add the chicken and saute for 3-5 minutes. 
3- Now add in the green masala paste, mix. Add half a cup of water. Cover and cook till the chicken is almost done. Add the beaten yogurt (keep stiring on low flame while adding the yogurt or else it will split). Cover and cook for another 2 to 3 minutes
4- Open, sprinkle the garam masala powder. Mix. Switch off flame. Keep covered for 5 to 7 minutes, this will allow for the flavours to be absorbed. Serve hot with rice/rotis or any Indian bread of your choice. 

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