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Indian Hariyali Chicken | Green Herb Curry in 20 Mins
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20 min
Quick
Gurkerl Küche
Zartes Hendl in einer aromatischen, leuchtend grünen Sauce aus frischem Koriander, Minze, Naturjoghurt und feinen indischen Gewürzen. In nur 20 Minuten servierfertig – herrlich frisch, würzig und saftig!
Preparation method
Herb paste & preparation
Bring the basmati rice to a boil in a pot with twice the amount of lightly salted water, cover, and let simmer over low heat for about 12 minutes until done. Meanwhile, rinse the chicken breast under cold water, pat dry, and cut into cubes of about 2–3 cm.
For the vibrant green Hariyali paste: Thoroughly wash the fresh coriander and mint and shake dry (set aside a few coriander leaves for garnish). Roughly chop the garlic, ginger, and chilli pepper. Place the herbs together with the garlic, ginger, chilli, and natural yoghurt into a blender or puree with a hand blender into a fine, velvety green paste.
Prepare Hariyali curry
Peel and finely dice the onion. Heat 2 tbsp clarified butter (ghee) in a large pan or wok over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent. Then stir in the garam masala and ground cumin and toast for 30 seconds until fragrant.
Chef's tip
Blend the herbs with the yoghurt only at the very end and let the sauce simmer only gently, so that the fresh green colour of the herbs remains vibrant.
For a milder flavour, remove the seeds from the chilli pepper before pureeing. For extra freshness, a squeeze of lime juice just before serving works wonderfully.
45 min
Masterpiece
