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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.0
  • Total Fat: 16.7 g
  • Cholesterol: 50.1 mg
  • Sodium: 65.3 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 21.1 g

View full nutritional breakdown of Chicken Hirva Rassa (green curry) calories by ingredient
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Chicken Hirva Rassa (green curry)

Submitted by: ARPITAK

Introduction

Hot and Spicy chicken curry with yogurt, coconut and onions.. typically eaten with thick plain white bread or short grain white rice on a Sunday afternoon... serve with solkadi or spiced buttermilk and raw onions marinated in lime juice and salt..

you can substitute chicken with mutton/lamb pieces...
Hot and Spicy chicken curry with yogurt, coconut and onions.. typically eaten with thick plain white bread or short grain white rice on a Sunday afternoon... serve with solkadi or spiced buttermilk and raw onions marinated in lime juice and salt..

you can substitute chicken with mutton/lamb pieces...

Number of Servings: 8

Ingredients

    24 ounces chicken (Breast/Leg/Drumstick)
    8 TBSP oil

    For marination-
    half a bunch washed fresh cilantro leaves
    3-4 serrano chilles
    10 cloves garlic peeled
    1 inch ginger piece
    1/2 tsp turmeric powder
    1/2 tsp salt
    2-3 heaped tbsp fat free yogurt

    For gravy-
    2 large brown onions finely sliced (NOT chopped or diced)
    1/2 cup fresh unsweetened grated coconut (frozen, thawed)
    10-12 peppercorns
    10 Cloves
    1 inch cinnamon stick
    2 bay leaves
    1 black cardamom
    1 tsp Malvani Masala or Kolhapuri Masala or Garam Masala
    Salt

    garnish -
    2 tbsp finely chopped coriander leaves
    2 tbsp lemon juice

Directions

PART 1) MARINATION
clean and cut chicken. Grind together coriander leaves, garlic, ginger, green chillies into a fine paste, pour over chicken, add 2-3 heaped tbsp yogurt. salt and turmeric. mix well and marinate for 1-2 hours

PART 2) COCONUT MIXTURE
heat 1 tbsp oil on a nonstick pan, add 3-4 tbsp of finely sliced onions, cook until nicely dark brown. add all the coconut. saute until coconut lightly brown and mixture turns dry and fragrant. let it cool. set aside.
toast peppercorns, cinnamon stick, cloves and poppy seeds in the same pan until fragrant. combine with above coconut mixture and grind until fine paste with 2-3 tsp water. set aside

PART 3) CURRY
Heat 6 tbsp oil in a thick bottomed pan. add bay leaves, black cardamom and all the sliced onions, fry them until completely translucent and soft. add the marinated chicken mixture, fry on high until chicken edges are cooked. now add the coconut mixture, garam masala, salt to taste and stir fry 5-7 min on high heat stirring continuously,

add 2-3 cups hot water, stir, cover heavily and simmer 15-20 min on medium flame till all the oil is floating on top and chicken is cooked.

sprinkle with coriander leaves and 1-2 tbsp lemon juice. 1 serving = 3 ounces chicken + 1/2 to 3/4 cup gravy with bread, chapati or white rice.




Number of Servings: 8

Recipe submitted by SparkPeople user ARPITAK.






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