After a short break, I’m back to exploring the world of food, through the medium of blogging! This week’s discovery is an Indian dish Haryalli Chicken, from Tanuja. According to Tanuja, this dish is well known in Rayalaseema part of Andhra (South India), where they call this dish Pacha chicken kurra (green chicken curry). Indeed, green chilies, fresh coriander and mint give this dish a unique aroma and colour. I have to admit that it was this the combination that attracted my attention and my tastebuds! Try it and judge for yourselves!
PREPARATION TIME: 10 min + 1 hour marinating (min)
COOKING TIME: 45 min – 1 hour
CUISINE: South Indian (Andhra)
2 LB Chicken
2 onions, chopped
1 bunch of fresh coriander
10-15 mint leaves
1 tsp poppy seeds
2 tsp fresh grated coconut (I used a few tablespoons of coconut milk)
10 to 15 green chillies (or reduce according to your taste)
1 tbsp ginger garlic paste (I used fresh ginger and garlic, grated)
1/4 tsp turmeric powder
salt to taste
few curry leaves
1 bay leaf
1 tsp garam masala powder
1. First, we need to make a paste for marinating the chicken. Blend coriander leaves, mint leaves, coconut, poppy seeds, green chillies, ginger and garlic into a paste. Add turmeric and salt to the paste, and combine the chicken with the paste. Set aside for at least an hour.
2. After that, heat up some oil in a pan, and add bay leaf and curry leaves to it. Fry for a second, and add chopped onions. Fry the onions till golden brown.
3. When the onions have browned, add marinated chicken, reserving the marinade. Fry the chicken until it starts leaving its oil, and the onions start melting into a paste.
4. Then, add the rest of the marinade, and water to make the gravy.
5. Boil the gravy until you achieve the desired consistency.
6. Finally, add garam masala powder and cook for few minutes. Garnish with fresh coriander, and serve with hot parathas, or rice.
Easy to make and refreshingly delicious!
I made it twice last week!