Chicken in green gravy

In this dish, the chicken is cooked in a coconut and herbs paste, which imparts a garden-fresh flavor and fragrance. It’s best served with rice.

You’ll need:

1 whole chicken weighing about 1 kg, cut into medium to small pieces
2 onions, sliced
2 tomatoes, quartered
1 tsp minced ginger
2 tsp minced garlic
1 tbsp lime juice
1 tbsp salt
¼ cup oil
Coconut paste*
Garam-masala**

*Coconut paste:
   ½ cup grated coconut
   1 cup fresh coriander leaves (cilantro)
   ¼ cup fresh mint leaves
   4 green chillis
   Curd ¼ cup 
   Grind the ingredients into a smooth paste.

**Garam-masala:
     6 cardamoms
     6 cloves
     2 cinnamon sticks
     Roast and grind to a powder.

Preparation:

  • Heat the oil in a large skillet. Add the onions and fry for a couple of minutes, until they are soft.
  • Add the ginger and garlic, and stir-fry for 2-3 minutes, until they are browned evenly. Add the coconut paste and fry for 2 minutes or until the oil rises to the top.
  • Add the chicken, salt and spice powder. Mix well, cover and cook for about 20 minutes over low heat, stirring occasionally, until the chicken is cooked and well seasoned.
  • Add the tomatoes, fry for another minute, then remove from heat. Stir in the lime juice, just before serving.