Chicken Green Curry

Name: Chicken Green Curry
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: For the paste; 2 onions, roughly sliced; 1 handful cilantro; 1 green chili; 1 whole garlic bulb, peeled; 2 tablespoons whole black peppercorns; 1/2 tablespoon whole cloves; 2 lemons; For tempering; 2 large onions; 4-5 whole cloves; 2 bay leaves; 1 piece cinnamon stick; 1 tablespoon cumin seeds; 1 star anise; 2 tablespoons oil

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

I’m sharing a unique recipe on Cookpad: Chicken Thai Curry, also known as Chicken Shorba. This was my first time making and tasting it, and it goes amazingly well with steamed rice. Let’s make it!

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

Saved

Ingredients

20 minutes

Serves 4 servings

For the paste
2onions, roughly sliced
1 handfulcilantro
1green chili
1whole garlic bulb, peeled
2 tablespoonswhole black peppercorns
1/2 tablespoonwhole cloves
2lemons
For tempering
2large onions
4-5whole cloves
2bay leaves
1 piececinnamon stick
1 tablespooncumin seeds
1star anise
2 tablespoonsoil

Saved

Steps

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!