Dig into a delicious curry that’s indulgent, yet healthy!
As winter sets in, warm, comforting dishes come out! Whether it is spooning in some delicious soup or having a comforting curry and rice combo, all we want to do is laze around with an equally lazy, indulgent meal. This means a meal with not too many ingredients and not that much effort, but with all of the flavour!
While we, at Licious, have already experimented with a quick chicken curry recipe here’s another dish that can be made quickly but is also power-packed with nutrients: hariyali chicken curry!
What is Hariyali Chicken?
Hariyali literally translates to green. So hariyali chicken is chicken coated in a green sauce, typically made with coriander and mint. It is a Punjabi dish, so it is meant to be hearty, rich and all-round yummy!
In this recipe, we have a healthy addition to the green sauce: spinach! The spinach offers a slight acidity to the dish and adds to the overall robust flavour of the dish. Bonus: the nutritional value of the dish rises up with the spinach’s many nutrients, such as calcium, folate, lutein and vitamin E.
Simple tricks to cooking up a quick Hariyali Chicken Curry (or any curry, for that matter)
1) Blend your curry base first and then cook it
When you’re rushing to make a quick curry, there’s no time to do the usual “fry the onions and toast the spices” technique. Which is why you toss all that you need into the blender and then cook the entire mixture, saving you one whole step in your cooking process. If you’re doing this, make sure to use ground spices while blending, not whole spices.
2) Use boneless chicken
This may seem obvious, but while bone-in pieces of chicken provide a more meaty flavour to the curry, it takes longer to cook through. In this recipe, you can either use boneless chicken breast or thigh pieces.
Pro-tip: the fresher the chicken, the tastier the dish! Order fresh chicken from Licious and cook up a delicious Hariyali Chicken Curry. If you use this recipe and liked it, let us know down in the comments below! We’d love to hear additional tips and tricks from you, too.
A dish as yummy as this can’t not be shared on your social media, so, do post, tag us and use #MadewithLicious for a chance to get featured on our page!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 450 grams Boneless Chicken either thigh or breasts (cut into cubes)
- 1/2 cup Yoghurt
- 1 tbsp Lemon Juice
- tsp ½jeera powder
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- 1 tsp salt or as preferred
- 1 cup Coriander leaves
- 1/2 cup of spinach leaves
- 1/4 cup chopped mint leaves
- 1- inch ginger chopped
- 12 cloves garlic chopped
- 1/2 cup Cashew nuts
- 3-5 green chillies or as preferred
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 2 tbsp oil
- 1 medium onion chopped
- 1/4 cup fresh cream
Ingredients
Marination:
To make the hariyali paste:
For cooking:
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- In a mixing bowl, take the chicken pieces, yoghurt, lemon juice, jeera, coriander and red chilli powder into a bowl and mix well. Add salt to taste.
- Let it marinate overnight or for 30 minutes, minimum.
- Wash all the leaves very thoroughly.
- Place all the ingredients for the hariyali paste into the blender and add 2 tablespoons of water.
- Blend until it forms a fine paste.
- Heat two tablespoons of oil in a pan. Once hot, add the onions and let it saute until golden brown.
- Add in the blended green paste and let it cook for 3 minutes.
- Add in the marinated chicken along with the leftover marinade. Stir the entire mixture well so that the chicken is coated in the green paste.
- Cover the pan and let the chicken cook for about 15-20 minutes on low flame.
- Uncover the pan and continue cooking for another 5 minutes on medium flame, until the gravy is thick to your liking.
- Finally, mix in the fresh cream and cook for a few more seconds.
- Serve with hot rotis or pour over warm steamed rice.