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Konkani Curry with Yellow Rice
To the south of Mumbai on the west coast of India lies the Konkani coast - a 720 km stretch of rugged, unspoilt coastline dotted with ruined palaces and coconut trees. Here we have a vibrant green chicken curry (hara murgh) cooked in the traditional Konkani way, with plenty of fresh green herbs and finished with yogurt. It's served with a yellow rice flavoured with mustard, cumin and a touch of chilli.
Recipe
25 minutes
45 minutes
3/5
4
Medium Effort
Chicken
Dietary
Gluten Free
Taste Profile
Fresh
Origin
Indian
India
Chicken Marinade: cumin, turmeric, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, curry leaf
Herb Blend: green chilli, chilli, coriander leaf, mint, green bell pepper
Rice Spices: brown MUSTARD, turmeric, cumin, mild chilli flakes
May contain traces of celery and sesame (Allergens are listed in CAPITALS)
- 500g diced chicken (thighs are best)
- 1 large onion
- 2 cloves of garlic
- Fresh ginger
- 25g bunch of coriander
- 25g bunch of mint
- 25g desiccated coconut
- 150g natural yogurt (full fat is best)
- 300g basmati or standard long grain rice (not easy cook)
- Large lidded pan
- Blender
- Medium saucepan
- Mixing bowl
Product Rating (1):
Rice spices unpleasantly bitter. Spoiled the chicken curry which was nice
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