Green Chillies Chicken Curry

If you are looking for a simple chicken dish to eat with Naan, Roti Prata or rice, do try this recipe out. Do not be alarmed by the amount of green chillies which I added.  You can adjust the spiciness by de-seeding some of the chillies.  I prepared this dish together with Naan & Spicy Cucumber Raita for lunch yesterday and my two boys really love the taste, taking into consideration that our son dislikes anything which is green in colour.  An excellent dish to serve as a side dish as well.

Ingredients (serves 4):
1 kg chicken thighs (without bones), to be washed, dried & cut into bite pieces
1/4 tsp turmeric powder
1 tsp garam masala
1 tsp white pepper powder
1 tsp salt

Ingredients to be blended:
8 to 10 green chillies, to be washed, dried & coarsely chopped
(Note:  De-seed the chillies if you want your curry to be less spicy.)
1 medium-size onion, to be peeled & coarsely chopped
1 pip garlic, to be peeled & sliced
5 cm fresh ginger, to be peeled & sliced
50 g coriander leaves
20 g mint leaves
2 sprigs of curry leaves

Ingredients to be sautèed:
1 medium-size onion, to be peeled & finely sliced
a sprig of curry leaves
150 g yoghurt
2 tbsp oil
2 tbsp butter

Method:

In a bowl, add chicken meat, turmeric powder, garam masala and salt.  Mix well and set aside.

Add the blended ingredients to chicken mixture and mix well.  Leave aside for about 20 minutes.

In a medium-size pot, heat oil and butter over medium-high heat.  Add sliced onion & curry leaves and stir-fry for about 2 or 3 minutes.  Then, add chicken mixture and mix well.  Lastly, add yoghurt and mix well.

Slowly simmer chicken without lid until the gravy becomes a bit dry.

Serve with rice or any Indian bread!

Bon Appetit!