If you like your curries spicy, this green chilli chicken is for you.
This green chilli chicken curry is a recipe I brought back with me from Bangalore. It is often served rather dry with just little sauce as a starter but it is also a hugely popular curry. A little stock and coconut milk are added to the other ingredients to make a thick gravy. This has to be one of my favourite south Indian style curries.
About this recipe
When you look at the ingredients, you might think this green chilli chicken recipe could be a bit spicy. That’s correct but it’s really not blow your head of spicy. Together with the fresh coriander (cilantro) and mint leaves, green chilli chicken is exactly what spice fans love and the heat doesn’t linger.
The deep green sauce is not only delicious but nice to look at. If you like a good curry house style Madras curry, you will be very happy with the heat you get in this green chilli chicken.
How do you cook green chilli chicken?
This is a one pan curry that you can literally cook in about 30 minutes. The preparation is easy too. All you need to do is blend the spice paste ingredients with a little water to make a smooth paste.
Then your infuse the whole spices in your pan in a little oil. Add the chopped onion and chillies before stirring in the garlic and ginger paste, ground spices and chopped tomatoes. Next you add the chicken and a little stock and simmer until cooked through.
To finish, pour in your prepared paste and stir to combine. Cook covered for a couple of minutes and then stir in the coconut milk. See… It could not be easier. This is one pot cooking at its very best.
Can you work ahead?
Yes! The green chilli, coriander (cilantro) and mint spice paste can be prepared a couple of days ahead of cooking. You can also slice your chicken and prepare all the other ingredients.
Once the preparation work is complete, you can make this green chilli chicken in about 25 minutes.
What do you serve with green chilli chicken?
Of course, naans or chapatis would also be good.
Step by Step Photos
- FOR THE CHILLI PASTE
- 12 green bird’s eye chillies, whole
- 2 garlic cloves, peeled but left whole
- 1 medium red onion, roughly chopped
- 1 large bunch coriander (cilantro), roughly chopped
- 1 small bunch mint leaves, roughly chopped
- Juice of one lime
- 70ml ¼ cup (approx.) water or enough to assist blending
- FOR THE CURRY
- 70ml (1/4 cup) rapeseed (canola) oil
- 1 x 5cm (2 inch) cinnamon stick
- 3 green cardamom pods, lightly crushed
- 2 black cardamom pods, lightly crushed
- 2 medium red onions, very finely chopped
- 10 green finger chillies, finely chopped (more or less to taste)
- 2 tbsp garlic and ginger paste
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 medium tomatoes, finely diced
- 1 kg (2 lbs) chicken thighs, cut into bite sized pieces
- 125ml (1/2 cup) water or chicken stock
- 125ml (1/2 cup) thick coconut milk
- ½ tsp garam masala
- Salt and freshly ground black pepper to taste
- Place all of the paste ingredients in a food processor or blender and blend to a smooth paste. You can add a little water to assist blending. Set aside.
- Heat the oil in a saucepan or wok over a medium-high heat and then add the whole spices. Fry to infuse these flavours into the oil for about a minute and then pour in the finely chopped onion and chopped chillies. Stir well to coat with the oil and fry for about 7 minutes or until the onion is soft, translucent and just beginning to brown.
- Stir in the garlic and ginger paste and fry for a further 30 seconds. Then stir in the ground turmeric, ground coriander and cumin.
- Add the chopped tomatoes and stir them in so that everything is well combined.
- Now add the chicken and stir it into the sauce for a few minutes, until it is beginning to turn white on the exterior. Add 125ml (1/2 cup) water or chicken stock and bring to a simmer. Cover the pan and cook over a medium heat for about 10 minutes, lifting the lid a couple of times to stir.
- Add the prepared spice past and stir it right into the chicken. Cover the pan and continue simmering for about 5 minutes. Then lift the lid and add the coconut milk.
- Taste the curry and season with salt and pepper to taste. Sprinkle in the garam masala and stir that into the sauce too. Serve hot over rice or with naans.
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Amount Per Serving: Calories: 319Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 554mgCarbohydrates: 26gFiber: 4gSugar: 10gProtein: 16g