Hariyali Chicken Recipe: Easy Green Chicken Curry with Fresh Herbs and Spices
Learn how to make Hariyali Chicken, a vibrant green chicken curry packed with fresh herbs, spices, and bold flavours. Perfect for a healthy, flavourful Indian meal!
Ingredients
- 4 tbsp rapeseed oil
- 150 grams fresh coriander, roughly chopped
- 3 green chillies to taste
- 1 heaped tsp of garlic, finely chopped
- 1 heaped tsp of ginger, finely chopped
- 1.5 tsp salt to taste
- 1 kg Chicken wings You can use breast or thigh alternatively
- 700ml water Add 400-500ml if using chicken breast or chicken thigh as you will not need such wide saucepan
Instructions
- In a large food processor, add the fresh coriander, green chillies and 8 tablespoons of water. Blitz into a paste like texture
- In a wide sauce pan, heat the oil and add the garlic and ginger and lightly brown. Make sure the heat it turned down when adding the garlic and ginger so it does not burn.
- Then add the coriander paste and salt to the pan. Cook gently for 5 minutes. Add splashes of water to the pan if the mixture starts to stick.
- Next add the chicken wings and brown.
- Then add the water and bring to boil. Then turn the heat down, cover with the pan lid and let it simmer for 15 minutes. Stirring on regular intervals.
- Serve with chapati or naan.
Video
Notes
- If you are using chicken breast or chicken thigh, you won't need to add the full 700ml of water. The chicken will release liquid as it cooks, therefore reduce the water to 400ml.
- I keep the curry mild for the children so only add 3 green chillies, if making for adults only, I would add 4-5 green chillies.
- If you want to serve this dish as more of a starter, let the chicken cooker longer at step 5 above, so it's not as saucy.
- When the dish is cooked you may want to drain off any excess oil. It's up to your personal preference.