Chicken Hariyali or Green Chicken Curry
A tasty and less spicy chicken curry, goes well with Pulao / Rice / Rotis !!!
Serves: 3 - 4
For the masala (paste):
1 onion, roughly chopped
12 cloves garlic, chopped
1 – inch piece ginger
Make a fine paste of above ingredients in a small mixer bowl. Do not add water when making paste. Keep aside.
For the chicken:
600 g chicken pieces, cut into medium size
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water thoroughly. In a bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.
1 tablespoon oil
1 bay leaf
1 cinnamon stick (1 – inch size)
1 medium slice onion, finely sliced or 10 shallots (chuvannuli / small onion / sambar onion), finely sliced
¼ cup / 50 g finely chopped coriander leaves (or a mix of coriander and mint leaves)
4 green chillies, slit lengthwise
Marinated chicken pieces
1/2 teaspoon salt (or to taste)
¾ cup water (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)
Heat oil in a non stick pan / kadai. Add cloves, bay leaf and cinnamon. Fry on a low heat until fragrant.
Add sliced onion / shallots and fry till golden color and crisp.
Add masala paste and stir on a low heat for 3 – 4 minutes until the raw smell disappears.
Add finely chopped coriander leaves, slit green chilli, marinated chicken pieces, salt to taste and ¾ cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 30 – 35 minutes or until done / well cooked and gravy slightly thickens. Serve with Pulao / Rice / Rotis … Please remove green chillies when serving.