Delicious Chicken Curry Recipes: Green Masala, Afghan Chicken, and Thai Green Coconut Curry

Welcome to our culinary journey where we explore the vibrant world of chicken curries! Whether you're in the mood for a traditional Afghan-style green chicken, a quick and easy Thai green coconut curry, or a classic boneless breasts with a rich green masala, you'll find a variety of recipes that will tantalize your taste buds. Each recipe offers a unique flavor experience and perfect accompaniments to enjoy your meal.

1. Green Masala Chicken Curry

Green masala chicken curry is not only a popular dish in many homes but also a staple in restaurant menus. Its bold flavors and aromatic spices make it a beloved choice for both casual and formal meals. This easy-to-make recipe is perfect for both beginners and seasoned cooks alike.

Ingredients:

1 1/2 kg boneless skinless and diced chicken breasts Heaping 1/3 cup coriander cilantro chutney 2 tablespoons finely minced fresh garlic or 3 tablespoons of store-bought garlic paste from about 4 large cloves 2 tablespoons plain whole-milk or low-fat yogurt 5 tablespoons cooking oil Salt 1 large yellow or red onion roughly cut into 1-inch chunks 2 garlic cloves minced Whole grains chapati or cooked rice for serving

Cooking Method:

Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for a minute until fragrant. Add the diced chicken and cook until the chicken is browned, about 5-7 minutes. Add the coriander chutney, minced onion, and yogurt. Mix well and cook for 5 more minutes. Now, add the rest of the ingredients, mix well, and let the curry simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened. Season with salt to taste and garnish with chopped cilantro. Serve with whole grain chapati or rice.

Best Accompaniment: The best accompaniment to this chicken curry is rice or even Roti's.

2. Afghan Chicken (Green Chicken)

Afghan chicken, also known as green chicken, is a dish with rich flavors and a perfect blend of spices. It’s perfect for special occasions or when you want to treat your family to something unique and delicious.

Ingredients (For 4 Persons):

500 gm bones or boneless chicken 3 Medium pieces of onion 20gm ginger garlic paste 60 gm green coriander leaves 100 gm curd 10 pieces of cashew coriander powder red chilli powder garam masala powder Desi Ghee or butter black pepper powder cumin seeds dry Kasuri methi leaves some whole spices (cloves, black pepper, cinnamon)

Cooking Method:

Grind garlic, ginger with coriander leaves, and add curd to this paste. Marinate the chicken pieces with this paste and keep it in the fridge for 2 hours. Fry the onions in oil or ghee till they turn golden in color and grind the roasted onions and cashews in the mixer and make a paste. Heat a pan, add 2 tablespoons of ghee, and add the marinated chicken pieces. Cook on high flame for 10 minutes. Now, mix the coriander ginger garlic paste and cook it for 5 more minutes. After 5 minutes, add coriander powder, red chilli powder, and cook on low heat for 10 minutes. Add onion and cashew paste, and let the chicken cook on normal heat. Optional: Add water to the gravy to keep it to your liking. Your Afghan chicken recipe is ready. Serve it with whole grain chapati or rice.

3. The Easiest Thai Green Coconut Curry with Chicken

Thai green coconut curry is a fantastic way to enjoy a light yet flavorful meal. This recipe is simple and yields a dish that is both delicious and comforting. It pairs wonderfully with rice or rice noodles.

Ingredients:

1 tablespoon vegetable or peanut oil 2 to 4 ounces Thai green curry paste such as Maesrin 2 13.5-ounce cans coconut milk such as Chaokohn 1 1/2 pounds boneless skinless chicken breast or thighs, cut into 1-inch pieces 8 ounces cuttlefish balls, thawed (optional) 1 pound zucchini, cut into thick half-moons fish sauce to taste sugar to taste soy sauce to taste

Cooking Method:

Heat the oil in a 4-quart or larger Dutch oven or heavy pot set over medium-high heat. Add the curry paste. Be cautious as it will sputter. Fry the paste for 2 minutes, stirring frequently. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below. Fry these solids for about 2 minutes along with the curry paste until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken pieces and stir to combine. Add the rest of the coconut milk and the cuttlefish balls (if using). Reduce the heat to medium-low and simmer for 20 minutes or until the chicken is cooked through and the cuttlefish balls are warm. Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and soy sauce until it is balanced enough for your tastes. Serve with rice or rice noodles. This keeps well for up to 5 days in the fridge.

Conclusion

Each of these chicken curry recipes offers a unique twist and a chance to explore different flavors and ingredients. Whether you’re a fan of vibrant green masala, the aromatic spices of Afghan chicken, or the coconut-infused richness of Thai green coconut curry, these dishes are sure to become your favorites. Enjoy these recipes and bring a bit of culinary adventure into your kitchen!