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Green chicken curry
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5 from 17 votes

Green Chicken Curry

Green chicken curry is a popular Indian chicken curry. This is a mildly spiced chicken curry with star ingredient coriander leaves or cilantro.
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 1 hour
Cook Time 40 minutes
Servings 4 People
Author Raksha Kamat


  • 7-10 pieces of chicken
  • 8 garlic pods finely chopped
  • 2 tablespoon ginger-garlic paste made by crushing ¼ inch ginger and 6 pods garlic using mortar and pestle
  • 2 medium sized onion finely chopped
  • 1 tomato finely chopped
  • 2 tablespoon green chilli sauce
  • 1 teaspoon black pepper powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon cinnamon powder
  • 3 tablespoon oil

For the gravy:

  • 1 bunch of fresh coriander leaves chopped along with the stem or 2 cups chopped coriander leaves
  • 3 green chillies
  • 10 pods garlic
  • 1/2 inch ginger
  • 5 peppercorns
  • 4 tablespoon oil

For Marination:

  • 1 tablespoon turmeric powder
  • 2 tablespoon coriander leaves
  • 1/2 inch ginger
  • 4-5 garlic pods
  • 1 tablespoon lime juice
  • ½ teaspoon salt


For marinating chicken:

  • Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
  • Apply this to chicken along with turmeric powder, lime juice and salt.
  • Keep it in fridge to marinate for 1 hour.

To make green chicken gravy:

  • Grind the following ingredients to make green gravy by adding 1/4 cup water – bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.

To make green chicken curry:

  • Heat a kadai and add little oil.
  • Add the chopped onion and fry till it gets pinkish.
  • Then add ginger-garlic paste and fry for 1 minute.
  • Add finely chopped garlic and fry for few seconds.
  • Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
  • Add green chili sauce and mix well.
  • Add the spice powders – cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
  • Add the prepared green paste and mix well. Let it cook for 5 minutes.
  • Add the chicken pieces. Stir and close the lid of the kadai/pan.
  • Add stock cube and mix well. (This is optional)
  • After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
  • Adjust the salt and switch off the flame.
  • Serve with rice or rotis.