Usha Upchar » Mixed Greens/Herb chicken curry recipe

Mixed Greens/Herb chicken curry recipe

Recipe Categories: Non-Vegetarian Curries or Side Dishes

Posted by Usha on July 27th, 2016

Preparation Time : 30 min Cooking Time : 25 min Serves : 4

Mixed greens/Herb chicken curry is a healthy and delicious curry made with mixed herbs and spices, which can be served as a side dish for roti or rice. It is an easy to make south Indian curry prepared with mixed herbs like spinach, methi, dill leaves, coriander, mint with green chilies and spices, gives a supercilious taste and flavor to the dish. Give try and enjoy as a side dish for Biryani, poori, chapati, idli or dosa’s.

Ingredients:

Chicken – 750 gm (cut into medium pieces)

Ingredients to grind –

Onion paste – 1 medium sized onion to blend into paste
Tomato paste- 1 medium size tomato to blend into paste
Ginger garlic paste – 1 tbs
Spinach – small bunch, Mint – small bunch, Coriander – small bunch, green chilly – 2 no’s, clove – 2 no’s, cinnamon – 1 small stick – grind into a paste.
Coconut paste – 1/2 cup grated, grind into a paste

Ingredients for seasoning –

Onion – 1 medium chopped

Dill leaves – small bunch chopped

Methi leaves – small bunch chopped

Garam masala powder – 1/2 tsp

Coriander powder – 3/4 tsp

Pepper powder – 1 tsp

Chilly powder – 1 tsp

Salt to taste

Oil to fry

Coriander leaves for garnishing

Method:

Rinse chicken for 2 to 3 time in water, drain the water in it and keep aside.

Grind all the paste (as shown above image) one by one separately, keep all the ingredients handy to start. Heat a heavy bottomed pan by adding oil in it, when it is hot add chopped onion, fry until it turns translucent. Add chopped methi, dill leaves, saute until you get a fresh aroma.

Add ginger garlic paste, fry until the raw smell evaporates from it.

Add onion paste fry until the raw smell disappears from it, until the mixture turns to light brown in color.

Add tomato paste into, saute until the oil separates from it.

Add green paste (prepared by grinding – spinach, Mint , Coriander , green chilies, cloves and cinnamon) fry until oil separates from the edges. Add chicken pieces into it, saute.

Add chilly powder, garam masala powder, coriander powder, fry for a while, combine add salt to taste, add 1/2 cup of water to cook, close the lid of the pan and cook in a medium flame.

Cook until the chicken is done. Saute in between before it is done. Ensure the chicken is cooked/done, add coconut paste, combine with the chicken, bring it boil, bring the curry to a thick in consistency. Remove from the flame. Finally add pepper powder and chopped coriander. Mix with the curry. Close the lid of the pan and rest it for 5 to 10 min before you serve.