Green Curry Chicken
Here is a green coconut milk curry that is simple to prepare. It is versatile and can be served with your choice of meat or chicken. Served with plain boiled basmati.
Keep the curry flavours strong and the consistency thick enough to coat the back of a spoon.
|Green Chicken Curry served with plain boiled basmati rice and a salad
Grind together to a paste
1 tbsp oil
2 tsp garlic; 6-8 cloves
1 tsp ginger; 1 inch piece
4 to 6 green chillies
3 tbsp gram flour
1/4 cup ground nuts (almonds, cashews or peanuts)
1/2 cup coconut cream
1 tsp salt
2 tsp cumin powder
1 cup fresh coriander; leaves with thin part of the stalks
1 large onion; peeled and cut into pieces
Cook the chicken to leave a broth of 2 cups; strain and keep aside
11/2 kg/3 lb 8 pcs of chicken, skinless with bone
4 cups water
1 tsp salt
1 pc cinnamon stick
6 black peppercorns
3 cups coconut water
1/4 cup lemon juice
3 kaffir lime leaves
In a pan, heat the oil and stir fry the ground paste.
Add the strained chicken stock and the coconut water. Stir until smooth and all the lumps have gone.
Bring it to a boil and let it cook until thick enough to coat the back of the spoon.
Bring the chicken to a boil for 3 minutes. Add the lemon and kaffir lime leaves. Cover and set aside for a few minutes to allow the flavours to blend. Serve with boiled rice and an onion salad.
For a nut-free option, substitute sunflower seeds.
Curry leaves are a good substitute for Kaffir lime leaves.
This recipe needs to be cooked and thickened to the perfect consistency before adding the chicken. Leave the pot uncovered and allow it to rapidly boil once the curry is smooth.
It is best to add the chicken and cool overnight for the flavours to be perfect for the next day.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala