Name: Konkani/Goan Style 'Green paste' Chicken Curry! recipe by Mallika Chaudhary at BetterButter
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Ingredients: 1 kg chicken pieces on the bone; For the green paste:; 1 bunch of fresh coriander leaves; 1/2 cup fresh Mint leaves; 2-3 green chillies; 2-3 pods of fresh garlic, peeled; 1 inch piece of fresh ginger, peeled; 4-5 pieces of fresh coconut pieces, peeled; Also needed:; 1 bay-leaf; 6-7 pepper corns; 2 cardomom pods; 1 inch cinnamon stick; 1 tsp cumin seeds; 1 curry leaf sprig; 3 large onions; 1 cup fresh yogurt; 2 tsp red chilly powder; 2-3 tsp coriander powder; 1 tsp turmeric powder; 5-6 tbsn oil for cooking or as needed; Salt to taste; Fresh Coriander to garnish

ABOUT Konkani/Goan Style 'Green paste' Chicken Curry! RECIPE

This chicken curry recipe, native to Goa and to the whole of Konkan coast of India, is extremely popular and is served & relished at all the food-joints of the area.I learnt how to make chicken curry in this style from my sister-in-law! Her mother-In-law makes the most amazing non-veg cuisine that you can ever taste in your life, and this is her recipe. It's so so good!

Ingredients Serving: 4

1 kg chicken pieces on the bone
For the green paste:
1 bunch of fresh coriander leaves
1/2 cup fresh Mint leaves
2-3 green chillies
2-3 pods of fresh garlic, peeled
1 inch piece of fresh ginger, peeled
4-5 pieces of fresh coconut pieces, peeled
Also needed:
1 bay-leaf
6-7 pepper corns
2 cardomom pods
1 inch cinnamon stick
1 tsp cumin seeds
1 curry leaf sprig
3 large onions
1 cup fresh yogurt
2 tsp red chilly powder
2-3 tsp coriander powder
1 tsp turmeric powder
5-6 tbsn oil for cooking or as needed
Salt to taste
Fresh Coriander to garnish

Instructions

Prepare your green paste one night before. Blende, combine coriander leaves, mint leaves, green chillies, garlic pods, ginger, peppercorns and fresh coconut. Blend to a smooth paste using a little water. Set aside.
In a large bowl, put chicken pieces, yogurt, salt, turmeric powder, 1 tbsn oil and the green paste. Mix well , cover tightly and marinate for atleast 6-8 hours!
Next day, in a deep sauce-pan, heat the oil.
Add in all the whole-spices i.e- bay-leaf, cinnamon stick and cardamom pods. Fry for a few seconds.
put cumin seeds and let sizzle for a few seconds more.
Fry fresh curry leaves for half a minute.
Add diced onions and sprinkle some salt. Cover and cook on low flame till the onions get brown and crispy.
Next, add the marinated chicken , whole yogurt and green paste marinade! Once the bowl gets empty, pour in some water to get in the marinade stuck to the bowl and add that in your curry as well.
Cover and cook the curry till the chicken pieces looks half done. Add in some water if the gravy looks too thick.
Now add in all the dry spices and give the curry a good mix. Cover and cook further till the chicken looks fully cooked.
Finally, garnish your tasty chicken curry with lots of fresh coriander and serve hot with Rotis or steamed rice! Enjoy!

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