Green Chicken Curry Recipe – Coriander & Mint Flavored

Last Updated on 2 months by Neha Deshmukh

Green Chicken Curry Recipe – Coriander & Mint Flavored

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Green Chicken Curry? It’s a bit special. It’s bursting with fresh flavors from coriander and mint, and it’s become a real favorite in my kitchen. I first made this when I was craving something vibrant and a little different from the usual tomato-based curries, and honestly, it’s been on repeat ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Green Chicken Curry isn’t just delicious; it’s also surprisingly easy to make. The vibrant green color is so inviting, and the aroma while it’s simmering is just heavenly. It’s a fantastic weeknight meal that feels a little bit special, and it’s guaranteed to impress your family and friends. Plus, it’s a great way to use up a bunch of fresh herbs!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 bunch coriander leaves
• 2 tablespoons mint leaves
• 4-5 green chillies (adjust to your spice preference!)
• 1 teaspoon salt (plus more to taste)
• 250 grams chicken, cut into bite-sized pieces
• 2 tablespoons oil
• 3 medium onions, sliced
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon roasted coriander seeds powder
• 1 teaspoon garam masala powder
• ½ teaspoon black pepper powder
• 1 cup water (approximately 240ml)

Ingredient Notes

Let’s talk ingredients for a moment. Freshness is key here!

• Coriander & Mint: Seriously, use the freshest you can find. The flavor difference is huge. I often grow my own, but a trip to the market for vibrant bunches works wonders too.
• Green Chillies: These can vary so much in heat. I usually go for 4-5, but if you’re sensitive to spice, start with 2 and taste as you go. Different regions in India use different varieties too – some are fiery, others are milder.
• Garam Masala: Don’t skimp on the garam masala! A good quality blend makes all the difference. I prefer to buy mine from an Indian grocery store for the most authentic flavor.
• Chicken: I like to use boneless, skinless chicken thighs for this curry, as they stay nice and tender. But chicken breast works too, just be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’ll make the hara masala (green masala) paste. Simply blend the coriander leaves, mint leaves, green chillies, and 1 teaspoon of salt in a blender or food processor until you have a smooth, vibrant green paste. Set this aside – it’s the heart of our curry!
2. Heat the oil in a nice, heavy-bottomed pan over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for that lovely sweetness.
3. Now, add the ginger-garlic paste and cook for another minute or so, until you can really smell that fragrant aroma.
4. Time for the chicken! Add the chicken pieces to the pan and sauté until they change color. You don’t need to cook them through at this stage, just get a little color on them.
5. Sprinkle in the turmeric powder and cook for about 2 minutes, stirring constantly. This adds a lovely color and subtle flavor.
6. Here comes the magic! Add the prepared green masala paste to the pan and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Keep stirring to prevent sticking.
7. Season with salt, coriander powder, garam masala, and black pepper powder. Cook for another 3-4 minutes, allowing the spices to bloom and release their flavors.
8. Pour in the water and bring the curry to a simmer. Reduce the heat to low, cover the pan, and let it simmer gently for 15-20 minutes, or until the chicken is tender and cooked through.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the onions: Properly browned onions are the foundation of a great curry.
• Taste as you go: Adjust the salt and spice levels to your liking.
• Low and slow: Simmering the curry gently allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or tofu. Add the paneer/tofu in the last 10 minutes of cooking to prevent it from becoming too dry.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder curry, remove the seeds from the green chillies or use fewer chillies. For a spicier curry, leave the seeds in or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations like Eid or Diwali. Serve it with a side of fluffy rice and naan bread for a festive feast.

Serving Suggestions

This Green Chicken Curry is fantastic served with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of chicken cut is best for this curry?

I prefer chicken thighs, but breasts work too. Thighs stay more tender during the longer cooking time.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will meld together even more beautifully.

How can I adjust the green chilli heat level?

Remove the seeds from the chillies for less heat, or use fewer chillies.

What is the best way to store leftover green masala paste?

Store it in an airtight container in the refrigerator for up to 2 days, or freeze it in ice cube trays for longer storage.

Can I use frozen coriander and mint leaves?

While fresh is best, frozen can work in a pinch. Just be aware that the flavor won’t be as vibrant.