Green valley chicken curry…..as the name suggests, this curry is green in colour. And this colour is acquired from coriander leaves and palak leaves. Now I need not tell you how healthy palak leaves are. It has got high nutrient values and are extremely rich in iron content.
Recently I’ve come to know that there are two varieties of palak that we can get here. One is Bombay palak and the other one is ooty palak. I’ve been using ooty palak for all these years, but this time I bought Bombay palak and guess wot…? Both palaks have got the same taste, only the looks are different 🙂 😀 . And the taste that you get when you add the mixture of coriander leaves and palak leaves are just exceptional.
Courtesy :- cookbook
1. Chicken – ½ kilo (cut into small pieces)
Pepper powder – 1 ½ tsp
Salt – to taste
Crushed garlic – 5 pods
Crushed ginger – 1 inch piece
3. Green chilli – 4
Tomato – 2
Curry leaves (optional)
4. Coriander leaves – ½ of a bundle
Palak leaves / spinach – 6
Water – as per requirement
5. Coriander powder – 2 tbsp
6. Coriander leaves
7. Refined Oil – 2-3 tbsp
8. Cumin – a pinch
Clean the chicken pieces and marinate it with the 2nd ingredients (pepper powder, salt, garlic and ginger)
Heat a medium sized non-stick vessel and add oil. Now add the 3rd ingredients and sauté it for a couple of minutes. Add chicken and mix well.
Make a paste of coriander leaves and palak leaves by adding a little water. When the chicken gets half cooked, add this paste and mix well. You can add water if required.
When it boils, add coriander powder. Again add a small amount of water only if required. When the chicken is completely cooked, remove from heat.
Garnish with some coriander leaves.
Heat a tablespoon of oil in a small pan. Add a pinch of cumin for tempering. Pour this on top of the curry and you are done.
I’ve made this curry in combination with paneer paratha and that was just yum…