Junglee Chicken: My version of chicken in green curry paste

Posted by thistleandmint on
Cooking for me has always been a fun or I can say a stress buster. After a long working day I prefer a quick preparation which requires minimal amount of time and ingredients. So, here is my second post, my version of chicken in green curry paste– an Indian way of preparation. Well.. I call it ‘Junglee Chicken’. It might look like a long recipe, but trust me, it’s not. Hope you guys enjoy it!

The Ingredients: 
Chicken: 700 gms (aprox)
Curd: 1 cup (whisk it well)
Onions: 2 medium size, finely sliced 
Vegetable oil or ghee: 4-5 table spoon
Salt: as per taste
Water (for gravy)

For green curry paste:
Mint leaves: 1 cup
Coriander leaves: 1 cup

Ginger: 1 inch size

Garlic: 10-15 cloves 
Green chilies: 2 (as per preference)       

Whole spices:garam masala
Bay leaves: 2
Cardamom: 1-2 pods
Cinnamon: half inch
Cloves: 3-4
(Crush Cardamom, Cinnamon and Cloves in a mortar, grind it roughly and keep aside for later)  

Powder spices: approx 1 tea spoon each item
Turmeric
Coriander 
Cumin
Black pepper 

Preparation time: Approximately 45 minutes.

Step 1: Wash the chicken and keep it aside. No need to marinade. Add the ingredients for the green paste into the grinder, add little water and make it a fine paste.

Step 2: Heat a pan, add your choice of cooking oil or ghee. Once the oil is hot enough add bay leaves and sliced onions. Sprinkle a pinch of salt and fry the onions till it become light brown colour. This will take around 5 to 7 minutes. Then add the chicken pieces. Stir fry the chicken properly, keep turning both sides and let it be brown slowly. Keep the flame in medium heat and make sure it doesn’t get burnt.

Step 3: Once the chicken is fried and becomes light brown, start adding other ingredients. First add the green paste (mint, coriander, ginger, garlic, green chilies), mix it well with the chicken. Keep stirring for few seconds. Then, add powder spices (turmeric, coriander, cumin and black pepper powder), salt and keep stirring for some time. Once the green paste and all spices are mixed well with the chicken add whisk curd and stir for few more minutes then cover the pan with a lid and let it cook for few minutes till it releases some water. After about 5 minutes add around two cups of water into the chicken, let it simmer and cook for 20-25 minutes in low flame. If needed add some more water. Keep stirring in between to check the thickness of the gravy.

Step 4: Once the chicken is cooked and you get the kind of gravy you want, it’s time to add our whole spices powder (cardamom, cinnamon and cloves) that we had kept separately. Sprinkle the grounded spice, stir it and cover with the lid for another two minutes so that the curry absorbs the aroma of the garam masala powder.    

Open the lid after two minutes and serve it hot with plain steamed rice, jeera rice or chapati/ naan.    

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