Green Chicken Curry (Food Network Star - Aarti)

Name: Green Chicken Curry (Food Network Star - Aarti)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cilantro leaves, coarsely chopped (about 1 1/2 cups or 2 small bunches); 1 bunch of fresh mint, coarsely chopped (about 1 1/2 cups); 1 red onion, chopped; 6 garlic cloves, chopped; 1 1/2 inches gingerroot, peeled and chopped; salt and pepper; 1/4 cup water, plus; 1 1/2 cups water; 2 tablespoons olive oil; 2 shallots, sliced thinly; 2 teaspoons cumin; 1 teaspoon coriander; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; 6 boneless skinless chicken thighs (about 1 3/4 pounds); 1/2 teaspoon malt vinegar; 1/4 cup plain yogurt, whisked until smooth; cooked basmati rice or warm naan bread

Servings: persons

1 1/2 cups cilantro leaves, coarsely chopped (about 1 1/2 cups or 2 small bunches)
1 bunch of fresh mint, coarsely chopped (about 1 1/2 cups)
1 red onion, chopped
6 garlic cloves, chopped
1 1/2 inches gingerroot, peeled and chopped
salt and pepper
1/4 cup water, plus
1 1/2 cups water
2 tablespoons olive oil
2 shallots, sliced thinly
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
6 boneless skinless chicken thighs (about 1 3/4 pounds)
1/2 teaspoon malt vinegar
1/4 cup plain yogurt, whisked until smooth
cooked basmati rice or warm naan bread

1
In a food processor, puree the cilantro, mint, red onion, ginger, salt, and pepper. Puree on high until smooth. While the processor is running, add 1/4 cup water and blend until the mixture is a thick paste. Set aside.
2
In a large pot, heat olive oil over medium heat. Add shallot and cook, stirring often, until golden brown.
3
Add the spices and cook for 30 seconds.
4
Add the cilantro puree to the pot and cook, stirring often until it deepens in color and aroma. It should look shiny, and little droplets of oil will appear on the surface.
5
Add the chicken, coating each piece in the puree and stirring often. Continue to cook for 5 minutes, so the puree adheres to the chicken.
6
Add 1 1/2 cups water, or just enough to cover the chicken, and add the vinegar. Bring to a boil, and reduce the heat and simmer, uncovered, until the chicken is tender and sauce has slightly thickened, about 20 to 25 minutes.
7
Remove the pot from heat and swirl in the yogurt. Taste and adjust seasonings as needed.
8
Serve over basmati rice or naan bread.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups cilantro leaves, coarsely chopped (about 1 1/2 cups or 2 small bunches), 1 bunch of fresh mint, coarsely chopped (about 1 1/2 cups), 1 red onion, chopped, 6 garlic cloves, chopped, and more.

Yes, Green Chicken Curry (Food Network Star - Aarti) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!