Haryali chicken recipe

Green chicken curry with plenty of fresh herbs

Posted 2023-09-21

Time

Prep: 20 minutes
Cook: ~30 minutes

Ingredients

For the green paste

• 1 cup coriander leaves (tightly packed with any thick stalks removed)
• 0.5 cup mint leaves (tightly packed, just the leaves)
• 1 medium onion diced
• 3 green chillies
• 3 green cardamom pods

For the rest

• 500g chicken (bone-in or boneless)
• 2 tbsp oil (or ghee)
• 1 sprig curry leaves (maybe 10-20), optional
• 0.5 tsp cumin seeds
• 1.5 tsp ginger garlic paste (or add 1.5cm of ginger + 3 garlic cloves to green paste)
• 60 ml yoghurt, whisked until smooth (optional)
• 180ml (3/4 cup) water or thin coconut milk
• Salt (to taste)
• 1 tsp garam masala
• 1 tsp coriander powder

Method

1. Add coriander leaves, mint leaves, green chillies, green cardamom, onion to a blender.
2. If you don’t have ginger garlic paste, add the ginger and garlic cloves to the blender. If you do have the paste it’ll go in later.
3. Blend to make a fine paste, without adding water. Set the green paste aside.
4. Heat a pan with the oil over a medium-high heat.
5. Add the cumin seeds and fry until they crackle.
6. Add the curry leaves and sauté until crisp.
7. Add the ginger garlic paste and fry for a minute.
8. Add garam masala, coriander powder and chicken.
9. Fry until the chicken turns white on the outside.
10. Cover and cook for 2-3 minutes.
11. Add green paste, fry for 3-4 minutes until it smells nice.
12. Cover and cook for another 2 minutes, for the chicken to absorb the aroma.
13. Optional: If using yoghurt turn the heat to low and add it to the pan. Stir and cook for 3-4 minutes until the yoghurt is absorbed.
14. Add the water and salt.
15. Stir well and cook covered until the chicken is tender.
16. Open the lid and cook until the sauce reaches the desired consistency.
17. Serve the chicken with rice or roti. If desired squeeze in some lemon juice before serving

Source

• Swasthi’s Recipes - Hariyali Chicken

Verdict

• Yummy! I always make too much of the green paste and put it all in which makes it quite pasty. Should be more restrained and make less paste.
• Probably need a blender that can make the paste finer too - our food processor doesn’t do a great job
• The recipe suggests sautéing some more curry leaves and some bell peppers separately on high heat for 2 minutes and adding them to the serving bowl for garnish
• I tend to just add some peppers to the main dish
• Tried making it with prawns, mushrooms and peppers, with added cashews, and it was good that way too