The weather outdoors is warming up a bit, the tulips are abundant in the flower stands, Spring break for kids just begun. Time to get innovative and creative both in crafts and cooking, the sunshine outdoors is motivation enough. The grass in the lawn is slowly beginning to turn green, the birds have returned home, there is a joy whispered in the breeze that blows amidst the leaves of the trees.
Spring always brings rain showers, so this morning there was a light drizzle and the air cooled down a bit. The best time of the year to open your windows and let nature’s music fill your home and hearts.Stepping into my kitchen, I wondered what I could cook that would make my teen enjoy his lunch in leisure savoring hot home made food during his Spring break , where there is no rush to finish lunch in the 15 minute or so break they get at school. Had planned on some gardening later on in the day, which means hunger pangs would strike early once I am done digging all that earth, which would leave hardly any energy to start cooking in the evening……..what is the one curry I can make that would hit both birds with one stone ? Well, this Andhra ( a South Indian state) recipe jumped out from my web search. Always wanting to try different chicken recipes from all over the globe, I took upon this recipe to try today. It turned out awesome and our home is filled with the delicious aroma of the green curry, signifying Spring is here to stay !
To grind into a paste :
Curry Leaves – 10- 15 sprigs
Cilantro/Coriander leaves- 2 bunches
Green chillies – 8-10
Cashew nuts – 10 -12
Coriander seeds- 1 tbsp
Oil – 1 tbsp
For the curry :
Oil- 2 tbsp ( preferably coconut oil)
Onions – 2 large ( finely sliced lengthwise)
Ginger Garlic paste – 1 tbsp
Turmeric powder- 1 tsp
Garam masala powder- 1 tsp
Coriander powder- 1 tsp
Red Chili powder – 2 tsp ( or according to taste )
Chicken – 1 whole ( cut into desired size pieces)
Coconut milk – 1 tin
Salt – to taste
- Warm some oil in a wok and fry and saute all the ingredients required to make a fine paste, put them in a blender and set aside the paste.
- Meanwhile clean & cut the chicken pieces.
- In the same wok, now add some more oil required to make the curry, to this add the onions and saute them till light golden brown, to this then add the ginger garlic paste, stir till the raw smell disappears.
- Now add the turmeric powder, garam masala, coriander and red chili powder in that order and stir them all together before adding the clean and cut chicken pieces.
- Add some water and salt to the above mix, keep covered with a lid and let the chicken cook in it’s own steam for about 20 minutes or so.
- Now add the tin of coconut milk and stir the chicken pieces gently into the mix simmering the flame.
- To this, now add the finely ground paste and stir them all together. You will see the green of the paste turning the entire curry into a green thick gravy, keep it on simmer and let it cook for another 10 minutes or so, till you see the curry begin to boil.
- Remove from heat, garnish with cilantro/coriander leaves, serve with ghee rice or Indian flat breads like Naan, Parata’s or Chapati’s.
- Enjoy a lovely Spring lunch after a long day in the garden, it will be so worth it !
Note : Curry leaves powder is different than the curry powder you get in Indian stores !