Name: Indian Green Curry recipe by Leena Mehta at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Boneless chicken - 250 gms; Red Bell Pepper - 1/2 cut into jullienes; Yellow Bell Pepper - 1/2 cut into jullienes; Capsicum 1/2 cut into jullienes; Coriander leaves - 1 big bunch (to be pureed with green chillies); Green chillies - 4 to 5 (to be pureed with coriander leaves); Garlic paste - 2 tbsp; Tomato Puree - 3 medium sized tomatoes; Turmeric - 1 tsp; Red chilli pwd - 1/2 tsp; Coriander pwd - 2 tsp; Coriander pwd - 2 tsp; Coconut milk - 1 can (500 ml) or coconut pwd; Coriander leaves for garnishing

ABOUT Indian Green Curry RECIPE

Indian Green Curry prepared with a combination of vegetables of your choice and chicken.

Ingredients Serving: 4

Boneless chicken - 250 gms
Red Bell Pepper - 1/2 cut into jullienes
Yellow Bell Pepper - 1/2 cut into jullienes
Capsicum 1/2 cut into jullienes
Coriander leaves - 1 big bunch (to be pureed with green chillies)
Green chillies - 4 to 5 (to be pureed with coriander leaves)
Garlic paste - 2 tbsp
Tomato Puree - 3 medium sized tomatoes
Turmeric - 1 tsp
Red chilli pwd - 1/2 tsp
Coriander pwd - 2 tsp
Coriander pwd - 2 tsp
Coconut milk - 1 can (500 ml) or coconut pwd
Coriander leaves for garnishing

Instructions

Marinate chicken/ vegetables with salt and pepper for an hour. Shallow fry in minimum oil till it gets cooked.
Heat oil in a non stick pan, saute garlic till it turns pinkish then add tomato puree and cook till it dries up.
Then add green chilli and coriander leaves paste to the tomatoes. Add turmeric, coriander powder, red chilli powder and salt. Cook for about 10 minutes till it dries up.
Add the chicken pieces/ vegetables and bell peppers to this and cook for 5 to 7 minutes till the chicken/ vegetables get nicely coated with the masala. Add a cup of water and cover for 5 minutes till the ingredients get cooked.
Finish by adding coconut milk and let it simmer for some more time. Adjust consistency using coconut milk if you prefer more curry.
Garnish with fresh coriander leaves. Serve hot with steamed rice.

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