This happens to be one of my son’s all time favorite chicken curry recipes, so I make it quite often. It’s simple, easy & absolutely delicious. My Hariyali Chicken Curry is perfect for entertaining & always a big crowd pleaser. In Hindi, the term “hariyali” refers to a lovely vibrant green color - which is precisely the color of this tasty curry.

This dish can easily be made using shrimp or any type of seafood for that matter. For a completely vegetarian version, you can make this dish using paneer, tofu or your favorite vegetables. You could also make this dish using mint leaves, basil leaves or a combination of your favorite herbs.


HARIYALI CHICKEN CURRY (Indian Green Chicken Curry)

Ingredients:

1 lb boneless/skinless chicken, cut into 1” pieces
1 medium onion, coarsely chopped
3-4 cloves of garlic, rough chopped
1½” piece of ginger, peeled & rough chopped
2-3 small green Thai chilies, to taste
1½ cups cilantro leaves (tender stems are fine to use)
1 tsp ground coriander powder
1½ tsp garam masala
2 tsp ground cumin powder
salt & pepper, to taste
1 cup cream (or you can use yogurt)
2 tbsp oil (vegetable pr canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet or wok on medium high heat, add 1 tbsp of the oil. When hot, add the onions along with the garlic, ginger & green chilies. Let the onions cook until they have browned. Then remove the onion mixture completely from the heat & allow to cool. Next, grind the onion mixture along with the cilantro leaves into a fine paste using a little water as needed to help the process along. Set aside until needed.

Now the same pan, add the remaining tbsp of oil and start browning the chicken. When browned, add the spices (ground coriander powder, garam masala, ground cumin powder, salt & pepper). Let the spices cook for a few minutes before adding about ½ cup or so of water. Then cover, reduce the heat to low & let the chicken cook for 5-7 minutes or until completely done & cooked all the way through. Lastly, add the ground onion paste along with the cream (or yogurt). Mix well to combine all of the ingredients & let simmer for a few more minutes. Garnish & serve with fresh chapatis & fragrant Basmati rice.


VARIATIONS:

You can add a little baby spinach to the onions after they have browned. It’s a great way to sneak a little spinach into your kids’ diet. But feel free to add vegetables such as bell peppers, baby corn, cauliflower, zucchini, carrots, cherry tomatoes, mushrooms… just add the veggies along with the ground spice mixture & cream (or yogurt).



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