Serves 6   Preparation time 45 minutes
½ kg chicken cut into medium pieces 
2 medium size onions chopped              
2-teaspoons ginger garlic paste
4 green chilies                                                             
1 cup chopped coriander leaves
1 teaspoon cumin seeds
2 cloves, 2 cardamom, 2 pieces of cinnamon             
½ teaspoon turmeric powder
Salt to taste                                                                   
3-tablespoons oil
½ cup coconut paste                                                   
3 potatoes pealed washed and cut into quarters
Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the chicken and turmeric powder and fry for some time. Now add the ground masala and salt and mix well with the mutton.. Keep frying on low heat till the oil separates from the masala.  Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot. 
This curry is good with ghee rice or Palau rice.
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Bridget White-Kumar
9 years ago

Thanks Samantha.You could chop 2 onions. I've incorporated it in the recipe. My books are available at Gangarams Book Bureau on M G Road, Bangalore

Samantha Bayer
9 years ago

Hi Ms White.

My father had a craving for Green masala chicken curry today. His mother, my nana, always made it for him. He told me to ask his older sister for the recipe. I, instead, looked it up on Google and found your recipe. The curry was delicious. You may want to mention to amount of onions to be added to this.

I'm looking forward to buying one of your books to keep the Anglo-Indian tradition alive.

Thank you
Samantha M Bayer
Hoskote, Bangalore