Chicken Hirva Rassa (green curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 ounces chicken (Breast/Leg/Drumstick)8 TBSP oilFor marination-half a bunch washed fresh cilantro leaves3-4 serrano chilles10 cloves garlic peeled1 inch ginger piece 1/2 tsp turmeric powder1/2 tsp salt2-3 heaped tbsp fat free yogurtFor gravy-2 large brown onions finely sliced (NOT chopped or diced)1/2 cup fresh unsweetened grated coconut (frozen, thawed)10-12 peppercorns10 Cloves1 inch cinnamon stick2 bay leaves1 black cardamom1 tsp Malvani Masala or Kolhapuri Masala or Garam MasalaSaltgarnish -2 tbsp finely chopped coriander leaves2 tbsp lemon juice
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.
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.
Nutritional Info 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
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