Step-by-Step Instructions

1. 1.Prepare the Green Paste

   Add a handful of coriander leaves, 10 green chilies, 2 tablespoons of cashew nuts, and a little water to a blender. Blend until a smooth green paste is formed. Set aside.

2. 2.Prepare the Chicken

   Cut 1 kg of whole chicken into desired pieces. Wash the chicken thoroughly and set aside.

3. 3.Sauté Aromatics

   Heat 2 tablespoons of oil in a pot. Add 2 large chopped onions and sauté until they turn golden brown. Then, add 2 tablespoons of ginger garlic paste and continue to sauté until the raw smell disappears.

4. 4.Add Tomatoes and Spices

   Add a few curry leaves and 2 large chopped tomatoes to the pot. Sauté until the tomatoes become mushy. Then, add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt to taste. Mix all the spices well with the sautéed mixture.

5. 5.Cook the Green Paste

   Add the prepared coriander chili paste to the pot. Sauté the paste for several minutes until its raw smell goes off and the oil starts to separate from the mixture.

6. 6.Incorporate Curd and Chicken

   Switch off the flame and add 1/2 cup of curd to the pot. Mix well until fully combined. Turn the flame back on and bring the mixture to a boil. Add the washed chicken pieces to the boiling gravy and mix thoroughly to coat the chicken.

7. 7.Simmer Chicken

   Cover the pot with a lid and cook the chicken for 10 minutes, allowing it to absorb the flavors and cook partially. Uncover and stir occasionally.

8. 8.Add Coconut Milk and Finish

   Pour in the thick coconut milk (extracted from 1 whole coconut) into the curry. Mix gently. Cover the pot again and bring the curry to a boil. Once boiling, uncover and stir. Garnish with a few fresh coriander leaves.

9. 9.Serve

   Stir the creamy green chicken curry and serve hot. It pairs excellently with Rotti, Ghee Rice, Chapathi, or Dosa.