A healthy and yummy green curry! I learned this curry from Chef Dhamu. You can have it with rice and also as a sidedish for Dosa, Idly andChappathi. Quite simple and easy to make too.
Preparation Time. 10 minutes
Cook Time. 30 minutes
Recipe Reference.Chef Dhamu
Recipe Cuisine. Indian
Recipe Category. Side dish
Chicken – 1/2 kg
Coriander leaves – 1 bunch
Onion (chopped )- 2 handful
Green chillies – 2 nos. (You could add more based on your spice level)
Tamarind – 1 small gooseberry size
Ginger garlic paste – 2 teaspoons
Coriander powder (daniya thool) – 3 teaspoons
Fennel seeds (sombu) – 1 teaspoon
Chilli powder (milaga thool) – 2 teaspoons
Curry leaves (karuvepillai) – 2 sprigs
Butter – 3 teaspoons
Salt – as desired
Note. The ingredients shown will vary with the original quantity.
1. In a pan, add butter, fennel seeds (sombu) and coriander leaves. Fry well and grind it in a mixie/blender.
2. Heat butter in a pan, and add fennel seeds (sombu) and curry leaves (karuvepillai). When fennel seeds sizzle, add chopped onions and fry until onions turn light brown.
3. When onions turn light brown, add ginger garlic paste (enji poondu vizhudhu), chicken pieces, and salt. Cook for few minutes (say 4 minutes). Then add green chillies, chilli powder, coriander powder and sprinkle water. Cook for few more minutes (say 5 minutes).
4. Add thick tamarind paste (soak tamarind pulp in a glass of water and extract the juice) followed by ground coriander paste. Once you add coriander paste, boil for 4 to 5 minutes. You can see in the below picture how bright green chicken curry changes to dark green chicken curry.
Now, Coriander Chicken/Malli Chicken is ready!