As you all know by now, I am all into adding my greens into the curry so I don’t have to bother with cooking up another vegetable dish. This one’s made with coriander leaves (cilantro), curry leaves and green chillies as the base for the gravy.
Note: I've used a mix of chicken legs for me and boneless chicken for Hubby. This way we're both happy. 😉
Ingredients: Chicken - 2 lbs Coriander leaves / Cilantro - 1 cup Green chillies - 5 to 10 (as per taste) Curry leaves - 5-10 Water - as needed to make a paste Coconut oil - 2 tbsp Coriander seeds - 1 tsp Jeera / Cumin seeds - 1 tsp Cardamom pod - 1 Onion - 1 (chopped) Ginger-garlic paste - 1 tbsp Turmeric - 1/2 tbsp Salt - as per taste Chicken masala - 3 tsp Yogurt - 1 cup (beaten) Coconut milk - 1/4 cup (optional) Step 1: Heat some oil and add in crushed coriander seeds, cumin and cardamom. Step 2: Once they start to brown, add in chopped onions and saute until translucent. Step 3: Make a puree out of coriander leaves, green chillies, curry leaves and some water. Step 4: Pour in the puree, add ginger-garlic paste, turmeric and salt, Cook for about 5 mins. Step 5: Now, add in the chicken, chicken masala, yogurt and coconut milk. Step 6: Pressure cook for 13 mins in instant pot. (OR: Cook for 15-20 mins on medium flame until done). Enjoy with warm basmati rice like we did. 🙂
sugarcoatedmasala 