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.
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
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
Product Rating (1):
Rice spices unpleasantly bitter. Spoiled the chicken curry which was nice
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