Green Chicken with sweet Corn

Try this herby delicious chicken in a creamy green gravy with sweet corn, enjoy as an appetizer or with naan!

There are endless chicken curry variations! With onion, tomato, nuts, creams, yogurt and various spices which are all so delicious. Green Chicken is a unique variation that has minimal spices to let the green herby flavor be prominent.  Spinach, green bell pepper, cilantro (coriander) leaves, mint leaves give it the bright green color. Coconut milk and cream which are optional give it a nice creamy finish. Try this delicious, Green Chicken with sweet corn variation.  

You can serve this as an appetizer with a thicker gravy or with naan as a curry!  Either way it will be a nice change for your next dinner party.  Check out the tips section for easy time saving tricks to make this in a hurry with premade store bought ingredients, a perfectly fine cheat for beginners and when you are in a hurry!

I like to add corn just to give it another color dimension, buts that’s completely optional. Either way, try it today, your family will love the change and the kids will never know there was spinach in there….shhhh!

Makes: 5-6 servings

Time: 1 hour

Green Chicken

Ingredients for the chicken:

  • 4 lbs of chicken – with bone or without, cut up any way you like, your choice
  • 1 tbsp Ginger Garlic paste
  •  1 tsp salt
  • 1 tbsp oil

 

 Ingredients for the green blend mixture:
  • 1 large (about 1 cup) green bell pepper (capsicum)
  • 1 bunch (about 3 cups) cilantro leaves with stocks (coriander leaves)
  • 1 cup mint leaves – no stalks
  • 1 cup frozen spinach, or 3 cups fresh spinach leaves
  • 1 green chili – optional, add more if you like it spicy
  • 1 13oz can of coconut milk (gata if possible), not water or juice
 
Other ingredients needed:
  • 1 tbsp oil
  • 1 tsp rai (mustard) seeds
  • 1 tsp Jeera (cumin) seeds
  • 5-6 curry leaves
  • 1 cup of onion blended into a paste
  • 1 tsp ginger garlic paste
  • 1 taj (cinnamon) stick
  • 1 elcho (large black cardamom)
  • 2 cups of corn kernels (canned, frozen or fresh, whichever is convenient)
  • 1 tbsp salt
  • 2 tbsp Garam Masala powder
  • 2 tbsp Dhana Jeera (cumin and coriander) powder
  • 1 tbsp white chicken korma masala powder (Optional)
  • 2 tbsp Sour Cream (optional)
  • Shoestring/potato sticks for garnish (optional)
 
First cook the chicken:
  1.  Cut, clean and dry the chicken. 
  2. Add the salt, oil ginger garlic paste and mix well. Let it marinate on the counter for 2 hours.
  3. Bake in the oven on 375 degrees Farenheit for 40 mins till fully cooked.
 
While chicken is baking, lets make the  green mixture:
  1. In a blender, grind up all the ingredients listed above for the green blend. Blend till smooth, do not add any water or other liquids. Set aside. 

 

Next lets finish the dish:

  1. In a non stick pan on medium heat, add oil, curry leaves, mustard seeds, cumin seeds, taj, elcho and let it splutter for a min.
  2. Add the blended onion mixture and stir fry for 4 mins till lightly brown.
  3. Add ginger garlic paste and stir fry for another 1 min.
  4. Add salt, and other spice powders.
  5. Add the green blended mixture, sour cream, and corn.
  6. Add the cooked chicken with its liquid.
  7. Cook for 15 mins uncovered, stir occasionally.
  8. Serve hot, garnish with Potato sticks on top when ready to eat.

Tips:

  • Be sure not to boil the green gravy too long, as it will lose its bright green color the longer it cooks and become more brown. Remember, everything in the green mixture can be eaten raw, so cook just enough to bring it all together, do not boil more than 15 mins.
  • If you are short of time, here are some substitutions of premade store bought ingredients that will speed things up:
  1. Use fully cooked store bought rotisserie chicken, take skin off and cut up to smaller pieces. Then follow the recipe with the green gravy portion.
  2. Use store bought jar of alfredo sauce if you don’t have coconut milk, this will give it a great creaminess
  3. If you gravy is too thin, you can thicken it up by adding potato flakes – yes the ones you use for instant mashed potatoes!
  • If you have leftovers and need to repurpose it, add in some boiled pasta and you have a yummy new dish!
  • Or you can easily freeze the leftovers for next time, will stay good for 3 months in the freezer.
  • For other simple dessert ideas, check out more recipes in the Sweets Section.
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