Green Chicken Curry Recipe By Zarnak Sidhwa

Green Chicken Curry recipe by Zarnak Sidhwa. This delightful Ramadan Recipes recipe of Green Chicken Curry can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:25 - 0:10

Comments

Views

5178

Rating

Submited by

Yuhnna from Abbottabad

Ingredients

Onion – 1 (chopped)
Turmeric Powder – 1/4 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
black Pepper Powder – 1 tsp
all spice powder – 1/2 tsp
Fennel seeds – 1/2 tsp
Yogurt – 1/4 cup
1/4 cup thick coconut milk
Lemon Juice – 3-4 tbsp
Oil – 2 tbsp
Bay Leaf – 1
Salt – as needed
To grind
coriander leaves 1 bunch
Mint – 1/2 bunch
Green Chilies – 4-5
spring onions - 3
Ginger – 1.5 ” piece
Garlic – 7-8 cloves

Method

1. Marinate the chicken pieces with salt, black pepper powder and lemon juicefor at least half an hour before preparing the curry. Grind mint,ginger, garlic, green chilies, spring onions, coriander, adding littlewater. Heat oil, add the bay leaf and fennel seeds. Add the finelychopped onions and fry till it is golden brown. Add the ground pasteand let it cook until the oil separates from the masala. Add theyogurt, turmeric powder, coriander powder, cumin powder and all spice powder. Fry for about half a minute before adding the chicken. Afteradding the chicken, sauté it with the masala for at least 3 minutes, addrequired water, salt and bring it to a boil. Cover the pan and cook tillthe chicken is no more raw and oil starts separating from the gravy.Add the coconut milk to the curry and mix well. Serve with naan orrice

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