A simple easy dish made in one pot; green chili chicken is a mouthwatering spinach based dry curry. And it tastes wonderful accompanied with rice, chapati, naan, or by itself.
Serving Size: 3-4 people
Duration: 45-60 minutes
Ingredients:
1/2 cup mint leaves
1/2 cup of coriander seeds
1/2 cup of spinach
1/2 tsp. of ginger garlic paste
1/2 medium size onion
1/4 tsp. of cumin seeds
5 green chilies
2 tbsp. of oil (any kind will work)
1 lb. of chicken breasts
1 tsp. of red chili powder
Directions:
On medium heat add oil in a pan and wait until it warms up (5-10 mins.) While heating up dice the onion.
Add cumin seeds and green chilies then fry them together. (Optional: 1/2 cinnamon stick for enhanced flavor)
After cumin seeds start to pop add in the chopped onions to the pan.
Add ginger garlic paste in as well and sauté until brown. (To make it, blend a hand full of peeled whole garlic and whole ginger in mixer - should be even ratio - or buy the paste from a local Indian store.)
Chop the chicken breast into desired pieces then add it to the pan. Put in the red chili powder along with salt & pepper accordingly. Mix together. (Optional: Add 1/2 cup of crushed cashew to make more it milder)
Turn stove on low and in a blender grind the green chilies, coriander, and spinach. Blend till the mixture is choppy. (Optional: Add 1/2 cup of Dill for more aromatic taste)
Add the mix into the pan and slow cook it with the lid on until chicken is tender - make sure to mix so it doesn't burn. (Cook for around 20-30 mins.)
Lastly, pair the curry with whatever you wish and ENJOY! For a buttery flavor add ghee.
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