This Chicken Green Masala Curry is a beloved recipe from my mother’s kitchen, cherished for its bold flavors, vibrant color, and versatility. A staple in our home, this spicy green curry pairs beautifully with rice, paratha, dosa, or idli. It’s a dish that brings back heartwarming memories of family dinners, comforting leftovers, and the irresistible aroma of spices.
Whether you’re cooking for a weeknight meal or indulging in nostalgic flavors, this dish is a must-try. Part of my growing collection of Mom’s Recipes, it sits proudly alongside Kori Gassi, Kori Sukka, and Mangalore Buns.
What Makes Chicken Green Masala Curry Special?
- Bold and Aromatic: Fresh herbs, roasted spices, and creamy coconut come together in a flavorful green masala paste.
- Versatile Meal: Enjoy it with rice, parathas, or South Indian staples like dosa and idli.
- Perfect Leftovers: Tastes even better the next day, making it ideal for breakfast or lunch.
- Comforting and Nostalgic: Every bite is a journey back to childhood family meals and traditions.
Ingredients and Their Role
For the Green Masala Paste
- Coconut Oil: Adds richness and enhances the aroma of spices.
- Onion, Ginger, Garlic: The foundation for depth and sweetness in the paste.
- Green Chilies: Bring heat to the curry. Adjust based on spice tolerance.
- Spices (Coriander, Cumin, Cloves, etc.): Whole spices are toasted for a warm, earthy flavor.
- Grated Coconut: Adds creaminess and a subtle nutty taste.
- Mint and Coriander Leaves: Provide freshness and vibrant color.
- Tamarind: Balances the spices with tangy notes.
For the Chicken
- Chicken with Bones: Bone-in chicken adds depth and richness to the curry.
- Potatoes: Absorb the green masala and add heartiness.
- Curd and Garam Masala: Tenderize the chicken and enhance its flavor.
For the Curry Base
- Ghee: Adds a luxurious, nutty aroma.
- Curry Leaves and Mustard Seeds: Traditional tempering for bold flavor.
- Onions and Tomatoes: Form a savory, slightly sweet base.
- Cashew Paste (Optional): A creamy touch for an indulgent texture.
How to Make Chicken Green Masala Curry
Step 1: Marinate the Chicken and Potatoes
Combine chicken and potatoes with curd, turmeric, and garam masala. Marinate for 15-20 minutes.
Step 2: Prepare the Green Masala Paste
- Heat oil, sauté onions, ginger, and garlic until fragrant.
- Add turmeric, green chilies, and spices. Cook until aromatic.
- Stir in grated coconut, curry leaves and cook briefly
- Add mint and coriander leaves off the heat.
- Blend with tamarind and water to form a smooth paste.
- Add 2 tbsps of this ground green masala to the marinating chicken to infuse the flavours well
Step 3: Cook the Curry
- Heat ghee, temper mustard seeds, curry leaves, and a green chili.
- Sauté onions until golden, then add tomatoes and salt. Cook until soft.
- Stir in marinated chicken and potatoes.
- Add the green masala paste and water. Cover and cook on medium heat for 10 minutes.
- Optional: Stir in cashew paste for a richer texture. Adjust water for desired consistency.
- Simmer, then finish with lime juice and a drizzle of ghee for extra flavor.
Step 4: Rest and Serve
Let the curry rest for 10 minutes to develop its flavors. Serve hot with your choice of accompaniment.
Pro Tips for Perfect Chicken Green Masala Curry
- Use Fresh Coconut: Freshly grated coconut brings the best flavor. Frozen coconut is a good substitute.
- Balance Spices: Adjust chilies based on your spice preference.
- Potato Texture: Keep potato chunks slightly larger to ensure they hold their shape.
- Marination Matters: Allowing the chicken to marinate enhances its flavor and tenderness.
Serving Suggestions
- Dinner: Serve with fluffy rice or buttery parathas.
- Breakfast: Pair leftovers with dosa or idli for a comforting morning meal.
- Special Meals: Add a side of tangy pickle, side of any vegetable sabzi/poriyal or crispy papad for an indulgent spread.
Storage and Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze without potatoes for up to 3 months. Thaw overnight in the fridge and reheat on low heat.
- Reheat: Simmer gently, adding a splash of water to loosen the curry.
More Recipes from Mom’s Kitchen
- Kori Gassi: Traditional Mangalorean Coconut Chicken Curry
- Kori Sukka: Mangalorean Dry Chicken Masala
- Mangalore Buns: Sweet and Fluffy Fried Banana Breads
Chicken Green Masala Curry isn’t just a recipe—it’s a memory, a tradition, and a delicious celebration of bold flavors. Make it once, and it’s bound to become a favorite in your home too!
By sharing recipes like this, I hope to bring a taste of my family traditions to your kitchen. What’s your favorite childhood dish? Let me know in the comments!
Mom’s Green Masala Chicken
Course: Main, BreakfastCuisine: IndianDifficulty: Medium4
servings15
minutes40
minutesA family favorite passed down from my mom—this dish is spicy, and flavorful, and pairs perfectly with rice, parathas, rotis, or even dosa and idli. A must-try comfort food!
Ingredients
- For the Green Masala Paste
2 tbsp oil (coconut oil or neutral oil)
1 medium onion sliced
1-inch piece of ginger
10 small cloves garlic
½ tsp turmeric powder
3-4 spicy Indian green chilies (double if using mild chilies)
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp whole peppercorns
¼ tsp methi seeds
2 cloves
2 whole green cardamom pods
Small stick of cinnamon
½ cup grated coconut
2-3 curry leaves
Handful of mint leaves
Handful of coriander leaves with stem
½ lemon-sized ball of tamarind
Water (for grinding)
- For the Chicken
500g chicken with bones, cut into chunks
1 large peeled potato, cut into chunks
1 tbsp curd
½ tsp turmeric
½ tsp garam masala
- For the Chicken Curry
2 tbsp + 1 tbsp ghee
1 sprig curry leaves
1 tsp mustard seeds
1 whole green chili
2 finely chopped onions
2 small tomatoes, seeds removed, finely chopped
2 tbsp cashews soaked in water, blended into a paste (optional)
½ small lime, juiced
Salt to taste
Directions
- Marinate the chicken and potato
- Marinate the chicken and potato with turmeric, curd, and garam masala before starting.
- Prepare the Green Masala Paste
- Heat 2 tbsp oil in a pan.
- Sauté the onion, ginger, and garlic, and fry till the raw smell of the ginger and garlic goes away
- Once you see the onion slightly change colour add the turmeric, green chilies, coriander seeds, cumin seeds, peppercorns, methi seeds, cloves, cardamom and cinnamon, and sauté until aromatic.
- Add the grated coconut and curry leaves and cook for a minute.
- Turn off the heat and add the mint leaves and coriander leaves.
- Once it’s cooled, grind with tamarind and a little water to form a smooth paste.
- Add 2 spoons of this prepared masala to the marinating chicken
- Cook the Chicken Curry
- Heat 2 tbsp ghee in a large vessel.
- Add mustard seeds, curry leaves, and the whole green chili. Let them splutter.
- Add chopped onions and sauté until browned.
- Add the tomatoes and cook until soft and mushy—season with salt.
- Add the marinated chicken and potatoes. Stir well to combine and cook for a minute.
- Add the ground green masala paste to the pot. Rinse the mixer jar with a little water and add it to the pot.
- Cover and let it cook on medium heat for 10 minutes.
- If using cashew paste, blend soaked cashews with water and add to the curry for a rich, creamy texture. Add additional water to adjust consistency as needed.
- Simmer the curry, tasting and adjusting the salt as needed.
- Add lime juice for extra tanginess, if desired.
- For an indulgent touch, drizzle 1 tbsp ghee over the top. Cover and let the curry rest for 10 minutes.
Notes
- Cashew Paste: Optional but recommended for a creamy texture.
- Tanginess: Lime juice can be adjusted based on personal preference.
- Versatile Dish: This curry pairs beautifully with various staples like rice, paratha, dosa, idli, roti, making it a flexible option for any meal.
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