Chicken Green Curry Recipe by Rita Mehta ( Executive chef )
This recipe is translated from Cookpad India. See original: चिकन ग्रीन करी Cooking Instructions 20 minutes 1 First, gather all the ingredients. For the paste, add the ingredients listed above to a blender with a little water and blend until smooth. Reserve the lemons for later. I used kaffir lime leaves for extra aroma, but you can skip if unavailable. 2 Heat oil in a large pan. Add all the whole spices and sauté for a few seconds. Add the sliced onions and sauté for 2 minutes. Add the chicken, the prepared paste, and salt to taste. Stir for 2 minutes. 3 Transfer everything to a pressure cooker. Add 1 cup (about 240 ml) water. Squeeze in the juice of one lemon and add the remaining lemons to the cooker. Cook for 1 whistle (or until chicken is cooked through; if using large pieces, cook for 2 whistles). Serve hot with steamed rice or roti and enjoy! 1 First, gather all the ingredients. For the paste, add the ingredients listed above to a blender with a little water and blend until smooth. Reserve the lemons for later. I used kaffir lime leaves for extra aroma, but you can skip if unavailable. 1 First, gather all the ingredients. For the paste, add the ingredients listed above to a blender with a little water and blend until smooth. Reserve the lemons for later. I used kaffir lime leaves for extra aroma, but you can skip if unavailable. 2 Heat oil in a large pan. Add all the whole spices and sauté for a few seconds. Add the sliced onions and sauté for 2 minutes. Add the chicken, the prepared paste, and salt to taste. Stir for 2 minutes. 2 Heat oil in a large pan. Add all the whole spices and sauté for a few seconds. Add the sliced onions and sauté for 2 minutes. Add the chicken, the prepared paste, and salt to taste. Stir for 2 minutes. 3 Transfer everything to a pressure cooker. Add 1 cup (about 240 ml) water. Squeeze in the juice of one lemon and add the remaining lemons to the cooker. Cook for 1 whistle (or until chicken is cooked through; if using large pieces, cook for 2 whistles). Serve hot with steamed rice or roti and enjoy! 3 Transfer everything to a pressure cooker. Add 1 cup (about 240 ml) water. Squeeze in the juice of one lemon and add the remaining lemons to the cooker. Cook for 1 whistle (or until chicken is cooked through; if using large pieces, cook for 2 whistles). Serve hot with steamed rice or roti and enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Panko chicken thighs Breakfast taco Resolutions… French Onion Pot Roast HomeMade Marzipan Panko chicken thighs Breakfast taco Resolutions… French Onion Pot Roast HomeMade Marzipan Pineapple sasav Soya-alu Tikki| A heathy Appetizer for the Winter ❄️ Til Ke Ladoo Mixed Nuts Chikki Thepla from leftover daal and sabji Italian Pasta Methi no ghegho Mix sprout Falafal Dryfruit stuffed Gulab Jamun with Jaggery Syrup Keto biscotti (twice cooked) Pineapple sasav Soya-alu Tikki| A heathy Appetizer for the Winter ❄️ Til Ke Ladoo Mixed Nuts Chikki Thepla from leftover daal and sabji Italian Pasta Methi no ghegho Mix sprout Falafal Dryfruit stuffed Gulab Jamun with Jaggery Syrup Keto biscotti (twice cooked)