Directions 13 steps | 80 Minutes
Measure and prep all ingredients.
In a 4-quart cooking pot over medium heat, heat one tablespoon of vegetable oil. Add the sliced onion and halved green chili peppers. Cook until soft. Remove to a plate and let cool.
In the jar of a blender, add the cooked onions and green chili peppers, chopped cilantro, chopped mint and one cup of water. Grind the mixture to a smooth paste. Set the green paste mixture aside.
Heat the remaining oil over medium heat in the same pot that was used for sautéing onions and peppers. When the oil is slightly warm, add the cumin seeds, cardamom pods, cinnamon stick and bay leaf. Cook until the spices are golden brown. Be sure not to overheat the oil and go past the smoke point.
Add the chopped onions and sauté until translucent.
Add the ginger-garlic paste and cook for 2 minutes.
Add the chopped tomatoes and cook until the tomatoes break down.
Stir in four tablespoons of water, salt, paprika, ground turmeric and ground coriander. Mix until well combined and cook, stirring constantly, for 4 minutes.
Add the chopped chicken, making sure both sides of the chicken are well covered with the mixture. Sauté for 8 minutes. Whenever the pot looks dry, add about four tablespoons of water to prevent the spices from drying out.
Stir in the reserved green paste and coconut milk. Cook for 8 minutes.
Add two cups of water, lemon juice and garam masala. Stir until well combined with the chicken.
Cover the pot with the lid and reduce the heat to low. Let the curry simmer until the chicken is tender and the curry has been reduced by half.
Garnish with chopped cilantro and enjoy!
- Garlic ginger paste can be made by combining one tablespoon of garlic paste and one tablespoon of ginger paste.