Indian Green Chicken Curry

Name: Indian Green Chicken Curry
Prep time: 5 min
Yield: 4
Cuisine: Indian
Ingredients: Chicken legs: 4 pcs; Onion: 170 g; Fresh ginger: 1 tbsp; Lemon juice: to taste; Vegetable oil: 3 tbsp; Salt: to taste; Indian green chilli: 1 pcs; Caraway seeds: 1 tbsp; Cardamom whole: 3 pcs; Cashew nuts: 60 g; Garlic: 4 cloves; Coriander leaves: 50 g; Mint fresh: 30 g; Indian green chilli: 2 pcs; Water: 100 ml

Features:

Cuisine:

Indian

1 hас 15 min
Serves 4
Medium

Ingredients

4 pcs Chicken legs
170 g Onion
1 tbsp Fresh ginger
grated
to taste Lemon juice
3 tbsp Vegetable oil
to taste Salt
1 pcs Indian green chilli
spices:
1 tbsp Caraway seeds
3 pcs Cardamom whole
paste:
60 g Cashew nuts
4 cloves Garlic
50 g Coriander leaves
30 g Mint fresh
2 pcs Indian green chilli
100 ml Water

Directions

This Indian chicken curry is so fresh! The gravy’s made with fresh mint and coriander and cashew nuts. It’s a fantastic, light, and healthy dish based on the authentic Indian recipe 🙂

Watch the video tutorial on my Instagram page.

Enjoy!

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Steps

1 Done	Cut the chicken leg quarters into drumstick and thigh. Remove the skin. Soak the cashews in room temperature water for 20 min. Finely grate the ginger.
2 Done	In a large high sided pan heat some vegetable oil. Add the cumin seeds and cardamom and toast them for 30 sec until the flavors are released.
3 Done	Add the onion and a handful of salt. Cook over medium heat for 15 min until soft and golden. Don’t let it burn.
4 Done	While the onion is cooking, let’s make the paste. Cut the chili into large pieces. If you want the curry less spicy, remove the seeds. Peel and coarsely cut the garlic. Separate the mint leaves from the stems. Discard the stems. No need to separate the coriander leaves from the stems if they’re tender. Add the ingredients to the food processor or blender and process until smooth.
5 Done	Once the onion is ready, add the ginger, chili (cut lengthwise), and cook for about 1 min. Add the paste and cook for 5 min to let the liquids evaporate. The paste should become thicker, the oil will start separating.
6 Done	Add the chicken. Stir to cover it with paste. Cook for a few minutes until the outside of the chicken is white. Don’t let it burn.
7 Done	Add 400 ml of water and stir. Bring to a boil, then cover with a lid and simmer for 45 min until the chicken is done. The meat should become tender and start falling off the bone. If the gravy is yet too runny, increase the heat to let the liquids evaporate.
8 Done	Add some lemon or lime juice to the curry, taste, season to taste, if needed. Serve with basmati rice. The curry will taste even better after spending a night in the fridge.