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Green Chicken Curry

  • 8 medium sized pieces (about 800 grams) of chicken
  • 2 medium onion(s) chopped
  • 1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)
  • 2 celery stick(s)
  • 4 green chillies
  • 2 teaspoon(s) each of ginger, garlic pastes
  • 1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders
  • 4 teaspoons lemon juice
  • 2 tablespoon(s) oil
  • salt to taste
  • chopped coriander leaves for garnishing

Grind the coriander, celery and mint leaves with the chopped onions, green chillies and lemon juice to make the green paste. Heat the oil in a heavy-bottomed pan on medium level for about 2 minute(s).

Add the green paste and fry on medium level for about 5 minutes or until the paste is pale green. Add the ginger-garlic pastes, garam masala and cumin powders. Fry for a few seconds.

Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or until the chicken is tenderised.


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