Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, July 30, 2010

Green Chicken Curry

The Mr and I love "The Next Food Network Star".  We first watched in season two, when Guy Fieri was the winner.  (We love Guy too!)  We enjoyed seeing Aaron McCargo Jr. win in season 4 (not sure where we were for season 3) and couldn't decide between Melissa d'Arabian and Jeffrey when it came down to the finals.  Not that it mattered because we aren't the judges.  Though I wish I could cook like Bobby Flay.

Anyway.  Last season we watched a couple of episodes from which we really wished  they would have posted recipes.  Kelsey's white chocolate macadamia nut fish and Melissa's chili pepper dish.

This season they are posting recipes!  Yea!  This one, from Aarti Sequeria, looked great on television and we just had to try it.

(My own recipe has a few modifications - I use parsley instead of cilantro because I don't like cilantro... and chicken breasts because we have chicken breasts and not thighs in our freezer)

Green Chicken Curry


  • 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups

  • 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups

  • 1 red onion, chopped

  • 6 cloves garlic

  • 1 1/2-inch piece ginger, peeled and coarsely chopped

  • Kosher salt and freshly ground black pepper

  • 1/4 cup water, plus 1 1/2 cups

  • 2 tablespoons olive oil

  • 2 shallots, thinly sliced

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon ground turmeric

  • 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved

  • 1/2 teaspoon malt vinegar

  • 1/4 cup plain whole milk yogurt, whisked until smooth

  • Cooked basmati rice or warm naan bread, for serving

    Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.

    In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

    Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

    Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

    Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

    Looks delicious, doesn't it?!  

    *recipe and images from

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    1. That looks beyond delish!! Oh my, I want some. hehe

    2. Fabulous... really fabulous!!! I love green curry. Printing your recipe. Thanks!

      e-Mom @ Susannah's {Kitchen}

    3. I wonder why it's taken them five seasons to start posting the recipes?! Now that I don't have cable, I am even more hungry for food network stuff. I will have to haunt their website for the new recipes!