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.
Ingredients
500g
Boneless Chicken, cubed
2-3
tbsp oil
For
paste
4
green chillies
1
medium onion
1
pod garlic
2
inch ginger
3
cloves
6
black pepper corns
1
inch cinnamon
½
bunch each cilantro, mint leaves, fenugreek leaves
1
tsp coriander powder
Salt
to taste
Directions:
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.
Note:
As I always say spices can be adjusted based on your
spice level
Serve with chapathis/rice/poori
