Friday, June 22, 2018

Chicken Hariyali / Chicken Curry with Fresh Greens.

“Chicken Hariyali / Chicken Curry with Fresh Greens" ... It's always convenient to prepare masala in bulk and divide it to prepare different dishes ... after all one does feel lazzzzy at times ... So yesterday I prepared the masala in double quantity for “Paneer Hariyali” so that I could prepare the same with chicken today ... Yum Yum ... This one tastes even tastier when served with Ghee Rice ... Yumz .... 

** There are so many dishes that can be prepared both with Veggies or Non-Veg using the same masala ingredients. However, the final taste does differ with each one of them though the masala and the preparation method is the same. The curry always gets infused with whatever is added on with it, like when you add chicken into it, the flavor and juices gets infused with the curry giving it different taste from that which paneer addition would have given. Some vegetables too give out their own flavor when added on to the curry. That is why we always get the feeling that something is amiss in the recipe when this happens in restaurants, when same dish is tasted in Veg and Non-Veg.

** Yesterday I had posted “Paneer Hariyali” a lovely dish that was very delicious. However, I had chicken in the freezer, so I prepared the masala in double quantity and after the whole process of cooking was done and before the addition of paneer, I removed half of the masala and stored it in an airtight box in the fridge to prepare the chicken curry using the same masala. The outcome I must say is yummier than that of paneer as here the juices of chicken cooked gets infused into the curry and gives it somewhat a different lift on taste. I loved the chicken curry very much and I must say you can follow the same, sort of two in one dishes. 

** Here is the simple Recipe for “Chicken Hariyali / Chicken Curry with Fresh Greens" … My Style … Try this, it’s easy, simple and your family will love it ….. 

** Ingredients : 
Boneless Chicken pieces : 500 gms. 
Salt to taste 
Oil : 2 tblsp + 2 tblsp (for frying chicken) 
Ghee : 2 tblsp 
Curry Leaves / Kadi patta / Karbevu : 5-6 fresh ones 
Butter : 1 tblsp (fresh homemade) 
Coconut Milk / Nariyal ka doodh : 1 cup (thick milk) 
Coriander Leaves / Dhania / Kothimbir : 2 tblsp for garnishing. 

** Chicken Marinate : 
Kashmiri Red Chilly Powder : 1 tblsp 
Haldi / Turmeric Powder : ½ tsp 
Coriander / Dhania / Kothimbir Powder : 1 tsp 
Salt to taste 

** Masala No.1: 
Onion / kanda / piyavu : 3 medium sized cut into pieces. 
Garlic / Losun / Lehesun : 8-10 cut into pieces. 
Ginger / Alle’ / Adrak : 2 inch piece cut into small pieces 

** Masala No. 2 : 
Tomato : 2 Large sized cut into pieces. 
Palak / Spinach :4-5 cups finely chopped 
Coriander / Dhania / Kothimbir Leaves : 1.5 cups finely chopped 
Pudina / Mint Leaves : ¼ cup finely chopped. 
Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 4-5 cut into pieces. 

** Masala Powders to be added : 
Kashmiri Red Chilly Powder : 2-3 tblsp 
Coriander / Dhania / Kottimbir Powder : 1 tblsp 
Cumin / Jeera Powder : 1 tsp 
Fennel / Badisep / Saunf Powder : 1 tsp 
Garam Masala Powder : 1 tsp 
Black Pepper Powder : 1 tsp 
Haldi / Turmeric Powder : ½ tsp 

** Clean, pick, wash and chop palak, coriander, pudina leaves and put it in a colander together for all the excess water to get drained off. Keep this ready aside. 

** Preparing the Chicken to Marinate : Clean the chicken pieces in plenty of water, if too large in size, cut them two into 2 and put them in a bowl. Add in the all the ingredients given under marinate and mix well. Keep this covered aside for 30 minutes or put it in an airtight box and keep it in the fridge for 2 hours. (As time permits). 

** Masala No.1: Add the onion, garlic and ginger in a mixer grinder and grind to a smooth paste without adding any water. The paste should be smooth. Remove and keep this ready aside. 

** Masala No. 2 : Add in the tomato, palak leaves, coriander leaves, green chillies and pudina leaves into a mixer grinder and grind all to a very smooth paste. Do not add water while grinding, sprinkle a little bit if it is difficult to grind. Remove and keep this ready aside. 

** Masala Powders : In a small bowl add in the chilly powder, coriander powder, cumin powder, fennel powder, garam masala powder, black pepper powder and haldi powder together and keep this ready aside. I follow this method so that it makes it easier to add in all the masala in one go. 

** Preparation of the Curry : Heat the 2 tblsp of ghee in a thick bottomed kadai, when hot lower the heat add in a few curry leaves and then the marinated chicken pieces and mix well. Keep frying for a few minutes on medium heat. Now lower the heat, add in approximately about 1 cup of water and bring to a boil, once it comes to a boil, lower the heat to minimum and cook covered till done and keep it ready aside. 

** Meanwhile add both oil and ghee (the other 2 tblsp) in another thick bottomed kadai/pan. When hot lower the heat to medium and add in the ground Masala No.1 and fry till the color changes slightly. Keep a keen watch on the heat or you may burn the masala. 

** Now, add in the curry leaves and fry for a minute and then add in all the Masala Powders kept ready in the bowl and mix well. Fry on medium heat for a good 4-5 minutes. Do not allow the masala to get burnt. If you find it being so, sprinkle some water and continue. 

** Lastly add in the ground Masala No.2, salt to taste and mix well. Cook on medium heat till you see bubble erupting from the masala. Be careful, and stay away from heat, add in a cup of water and mix well, bringing it to a thick gravy consistency. If need add in some more water if the gravy is too thick. 

** Once the masala is cooked properly and done add in the Coconut Milk after lowering the heat and mix it well. Cook on low heat till done. Do not raise the heat once you add in the coconut milk as the chances of it getting curdled increases. Once you see small bubbles on top of the masala, immediately add in the Cooked Chicken pieces along with the water in which it is cooked, mix well, cover and cook till done well.

** Add in the fresh homemade butter, mix slightly, and garnish with coriander leaves. Remove from fire and keep the dish covered aside for a good 25-30 minutes. The gravy thickens on time, so check the same before serving and add in some hot water if needed and mix well. 

** “Chicken Hariyali / Chicken Curry with Fresh Greens" is done and ready to be served. Tastes awesome with ghee rice, chapati, roti, paratha, naan, poori or our very own panpolo/neer dosa. You can serve this dish with any other accompaniment of your choice too. I served it with ghee rice as spicy chicken curries always taste best with ghee rice. Do try this dish out and enjoy with your family and friends.

** Note : I have added coconut milk at the end and the curry as it tastes awesome with it. But in case you want to avoid it, you can always grind one cup of freshly grated coconut along with the greens and add while cooking too. I have done that before for this same chicken curry many a times before and it tastes good. You can also check up on the paneer curry posted just before this post for which I prepared the curry in double and removed half portion after cooking before addition of paneer for preparing this chicken today. Do check that post if you too want to prepare two in one dish like me.

** An Important Note : Please take into notice that since I mentioned above that this dish was prepared as two in one dish by me by keeping away half the masala after cooking for preparation of chicken curry from the dish previously posted ie. paneer hariyali. I removed half the amount of the cooked curry once the coconut milk was added and small bubbles appeared on the surface of the curry. 

** However, the ingredients written are for one curry measurements only. So do not assume that the quantity mentioned in the recipe is for double / that is two dishes. I doubled the written recipe above while preparing, so that I could use half the next day for chicken curry. 

** In case you want to prepare two curries,  ie two in one dishes, like how I did, you just have to increase the ingredients by ¾th quantity in addition to the above written recipe. That will be sufficient. If any doubts you can always mail in query or drop in a comment too.

** For the Recipe of “Ghee Rice”, Please follow the link given below ……

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. 

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