Green Chicken

This is another one of our experimental recipes that turned out great! The gravy can be green or brown depending on how long you cook it, and whether you add fresh green chillies or red chilli powder. We don't know what else to name it, so we're open to suggestions :)

The whole thing took about an hour and a half. If you're quick at prep, it will take you less. We're super picky about peeling the garlic, and we want to wash the coriander at least 4 times, plus we hate chopping onions so we had to take frequent "my eyes are watering" breaks!

You will need:

500g chicken
2 tbsp ginger garlic paste

5 tbsp yoghurt

1 cup almonds, made into a thick paste

1/2 cup grated fresh coconut

2 cups of Coriander

3 Onions, sliced

6-7 cloves of garlic

1 inch of ginger

3 tsp of red chilli powder (or use green chillies, like we did)

1/2 tsp of turmeric

Chicken masala (any brand is fine. The one we used had the following ingredients: coriander, chilli, garlic, fennel, cumin, star anise, black cardamom, shahi jeera, cinnamon, poppy seeds, dry fenugreek leaves, dry mint leaves, black pepper, clove, bay leaf, nutmeg)

Oil
Lemon juice (optional)

Salt to taste

Method:

1) Marinate the chicken in ginger garlic paste and yoghurt.

2) Meanwhile stir fry onion and coconut in oil until golden brown. Let it cool. Then make a paste in the food processor/mixer along with coriander, ginger and garlic. You will need to add water in small increments.

3) Fry the the above paste and the almond paste in oil until fragrant.

4) Add the marinated chicken.

5) Add chilli powder, turmeric, chicken masala and salt.

6) Stir and simmer for five minutes.

7) Add hot water and let simmer until the chicken is cooked. You can add the water until the gravy is the consistency of your liking. We prefer a thicker gravy.

Serve hot! :)



Tips:

You can use cashews if you don't have almonds.

You can add mint leaves for a variation of the recipe.