Green Masala curry is a winter favorite or just anytime. Ground mint leaves, fenugreek leaves, cilantro, green chilies bring the out the busting flavors. It can be made in the form of curry /stew/dry roast based on individual preference. It is very simple and put in no much effort, Prepare in advance recipe. After sauting the ground spices and greens, it can be stored in zipper bags for up to 3 months in refrigerator. Curry is moderate, flavorful with juicy and tender chicken.
500g Boneless Chicken, cubed
2-3 tbsp oil
4 green chillies
1 medium onion
1 pod garlic
2 inch ginger
6 black pepper corns
1 inch cinnamon
½ bunch each cilantro, mint leaves, fenugreek leaves
1 tsp coriander powder
Salt to taste
Step 1: In blender/mixer grind all ingredients listed ‘for paste’ to fine smooth paste using water as required.
Step 2: Heat oil in a wok, add chicken and sauté for 1 minute in low heat. Add green paste and sauté for 4 to 5 minutes or till oil separates from mixture in medium low heat. Now add salt, 1 cup of water and cover the lid and cook until chicken is done.
As I always say spices can be adjusted based on your spice level
Serve with chapathis/rice/poori