A herbaceous combination of cilantro, mint, fenugreek, ginger, scallions and green chillies, cashews and few more aromatic makes this bright and sensational green masala curry that is fragrant, fresh and bursting with flavor. To contrast I’ve added a red bell pepper that adds a pop of color and offsets the savory herbaceous notes along with a touch of sweetness. The green masala can be made ahead and kept refrigerated for up to a day. This chicken curry pairs beautifully with some plain basmati rice and any Indian style sabzi.
Notes
- Use coconut milk instead of plant yogurt for dairy free option.Â
- Other veggies like zucchini, sweet potatoes, carrots, or rutabaga will work very well. Cooking times may vary.
- Use as many or little green chillies to suit your palate.Â
- Other nuts such as almonds or peanuts or seeds like pumpkin seeds will also work instead of cashews. I prefer cashews for its richness and neutral taste.
- Don’t cook the curry for long after the herbed green masala is added this is to maintain the bright green color of the curry. The chicken should be fully cooked before adding the herb paste. Once the green curry masala is added cook just enough to heat through.
- If fresh fenugreek is not available use dried fenugreek leaves which is readily available in all Indian grocery stores or on Amazon. The term Kasuri Methi is used for dried fenugreek leaves.
HARIYALI MURG~ CHICKEN CURRY WITH FRESH HERBS
Ingredients
- 1¾ lbs boneless skinless chicken thighs or breast
- 1 large onion, thinly sliced
- 1 teaspoon minced garlic
- ½ tsp ground cloves
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 medium red bell pepper or large zuchini diced
For the Green Masala
- 1 bunch cilantro about 2-2½ cups packed
- ¾ cup mint leaves
- ½ cup fresh fenugreek leaves or 2 tbsp dried leaves
- 3-4 tbsp chopped chives
- 1 small bundle scallions, about 4-5 stalks, trimmed
- 1-2 medium jalapeno or serrano depending on the heat desired
- â…“ raw cashews
- ½ cup plain greek yogurt, whole milk preferably
- ¾ cup water
- 1½ inch chunk of whole ginger, peeled if needed
- sea salt as needed
Instructions
- Warm olive oil in a large sauce pan or saute pan. Add the sliced onions. Saute the onions on high heat for 5 to 7 minutes or until they are soft ,golden and translucent.
- Add the minced garlic, ground cloves, ground coriander and saute. Now add the chicken pieces, diced bell pepper, and salt. Turn the to high stirring frequently for another 4 to 5 minutes or until the chicken has a golden color and coated with the spices. Turn the heat down to low, cover the chicken and allow it to simmer for 12-15 minutes, stirring every 5 to 7 minutes.
- To make the Herb Green Masala, Trim the bottom inch of the cilantro bunch, rinse the bunch in cold water, to remove dirt and freshen the leaves, set aside to dry in a colander or over paper towels.
- Rip the mint leaves off the stems, rinse, and set aside. Trim the green onions, chives and roughly chop them. Cut the ginger about 1/2-inch pieces.
- In a blender bowl, combine herbs, cashews, yogurt, 1 cup of water, whole chillies, chopped ginger and salt. Blend until smooth. Then add the cilantro with stems, mint leaves, green onions, chives, and blend until smooth. Add a few tablespoons of water as needed. The green masala sauce should be bright green.
- The chicken and bell pepper should be cooked by now. If there is still some of liquid, take the lid off and cook on high heat for 3 to 4 minutes to reduce the liquid.
- Add the green masala to the chicken, turn the heat to low medium and bring the chicken just a simmer. Immediately turn the heat off, over cooking will turn the bright green color if left the chicken to continue cooking. .
- Serve!
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!
Leave a Reply