Green Chicken Curry Recipe – Coriander, Mint & Cardamom Flavors

Last Updated on 2 months by Neha Deshmukh

Green Chicken Curry Recipe – Coriander, Mint & Cardamom Flavors

Introduction

Oh, green chicken curry! It’s one of those dishes that just feels like home. The vibrant color, the fresh, herbaceous aroma… it’s seriously comforting. I first stumbled upon a version of this while travelling through Kerala, and I’ve been tweaking and perfecting it ever since. It’s a little different from your typical Indian curry – the focus is really on the freshness of the coriander and mint, and a lovely hint of cardamom. You’ll absolutely love it!

Why You’ll Love This Recipe

This green chicken curry isn’t just delicious, it’s also surprisingly easy to make. It’s packed with flavour, but doesn’t require a ton of complicated steps or hard-to-find ingredients. Plus, it’s a fantastic way to use up fresh herbs. It’s a vibrant, flavourful dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this aromatic green chicken curry:

• 500 grams chicken, cut into bite-sized pieces
• 2 tbsp oil
• 1 sprig curry leaves
• 0.5 tsp cumin seeds
• 1.5 tsp ginger garlic paste
• 0.25 cup yogurt (optional)
• 0.75 cup water (or coconut milk)
• 0.5 tsp salt (or to taste)
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 cup coriander leaves
• 0.5 cup mint leaves
• 1 medium onion
• 3 green chilies
• 3 green cardamoms

Ingredient Notes

Let’s talk ingredients! Freshness is key here. Really, the quality of your coriander and mint will make or break this dish. Don’t skimp!

• Coriander & Mint: Use vibrant, perky leaves. They contribute so much to the flavour.
• Green Cardamoms: These add a beautiful floral note. You can lightly crush them before adding to release more flavour.
• Green Chilies: Adjust the quantity based on your spice preference. I usually use 3 for a good kick, but feel free to reduce or increase.
• Yogurt: The yogurt adds a lovely tang and helps tenderize the chicken. It’s optional, but I highly recommend it!
• Coconut Milk vs. Water: Using coconut milk will give you a richer, creamier curry. Water keeps it lighter and brighter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the green paste. Blend the coriander leaves, mint leaves, green chilies, onion, and green cardamoms into a smooth, vibrant green paste. A little water can help it blend, but don’t add too much – we want a thick paste.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and curry leaves. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
3. Add the ginger garlic paste and fry for about a minute, until the raw smell disappears. You don’t want to burn it, just cook it enough to release its aroma.
4. Now, add the coriander powder, garam masala, and chicken to the pan. Sauté for 2-3 minutes, until the chicken turns pale and is lightly coated in the spices.
5. Stir in the green paste and cook for another 3-4 minutes, stirring constantly. This is where the kitchen will start to smell amazing.
6. (Optional) If you’re using yogurt, add it now and cook on low heat for a couple of minutes, until it’s fully absorbed.
7. Pour in the water (or coconut milk), add the salt, and bring to a simmer. Cover the pan and let it cook for about 15-20 minutes, or until the chicken is tender and cooked through.
8. Garnish with some extra sautéed bell peppers and curry leaves if you like. Serve hot with rice or roti.

Expert Tips

• Don’t overcrowd the pan when sautéing the chicken. Work in batches if necessary to ensure even cooking.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a deeper flavour, marinate the chicken in a little yogurt and the green paste for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or tofu. Adjust cooking time accordingly – paneer doesn’t need as long as chicken.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies. You can also remove the seeds from the chilies for a milder flavour.
• Festival Adaptations: This curry is lovely served during Eid or other celebrations. It pairs beautifully with biryani and other festive dishes. My aunt always makes a big batch for family gatherings!

Serving Suggestions

This green chicken curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• A side of raita (yogurt dip) to cool things down
• A simple salad for a complete meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for green curry?

Boneless, skinless chicken thighs are my go-to. They stay nice and tender during the cooking process. But chicken breast works too, just be careful not to overcook it.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will develop even more.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water or coconut milk. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best rice to serve with green chicken curry?

Basmati rice is the classic choice. Its long grains and delicate flavour complement the curry perfectly.

Can I use coconut milk instead of water for a richer flavor?

Definitely! Coconut milk will give you a much richer, creamier curry. It’s a delicious alternative, especially if you love a bit of indulgence.