Konkani Green Curry with Coconut Chutney

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To the south of Mumbai on the west coast of India lies a 720km stretch of rugged, unspoilt coastline – a lush, sparsely-populated region dotted with ruined palaces and coconut trees. Here we have a green chicken curry (hara murgh) cooked in the traditional Konkani way, with plenty of fresh green herbs and finished with yogurt. On the side are crunchy cucumbers in a spicy coconut chutney called thoushe sasam along with dosas (a kind of Indian pancake), and a spiced yellow rice sprinkled with methe hittu - a fragrant powder of ground spices and lentils perfect for rounding off this delicious spread.

40 mins

1 hr 30 mins

3/5

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£8.67

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To the south of Mumbai on the west coast of India lies a 720km stretch of rugged, unspoilt coastline – a lush, sparsely-populated region dotted with ruined palaces and coconut trees. Here we have a green chicken curry (hara murgh) cooked in the traditional Konkani way, with plenty of fresh green herbs and finished with yogurt. On the side are crunchy cucumbers in a spicy coconut chutney called thoushe sasam along with dosas (a kind of Indian pancake), and a spiced yellow rice sprinkled with methe hittu - a fragrant powder of ground spices and lentils perfect for rounding off this delicious spread.

Recipe

40 mins

1 hr 30 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fresh

Origin

Popular Style

Indian

Country

India

Tamarind Blend: tamarind (tamarind and cornstarch), amchur, ginger
Herb Blend: green chilli, chilli, coriander leaf, mint, green bell pepper
Thoushe Sasam Spices: brown MUSTARD, curry leaf, chilli, red bell pepper
Hara Masala Spices: cumin, turmeric, coriander, curry leaf, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Pachadi Spices: brown MUSTARD, chilli, cumin
Methe Hittu Powder: Kashmiri chilli, amchur, coriander, poppy, cumin, black pepper, cloves, fenugreek, cassia, SESAME, red lentils
Rice Spices: brown MUSTARD, turmeric, cumin, guajillo chilli
Dosa Spices: tamarind (tamarind and cornstarch), chilli, amchur, asafoetida

May contain traces of celery. Allergens are listed in CAPITALS
  • 500g diced chicken (thighs are best)
  • 2 medium red onions
  • 2 cloves of garlic
  • Fresh ginger
  • 3 beetroot (or 250g ready-cooked not in vinegar)
  • 20g bunch of coriander
  • 20g bunch of mint
  • 1 cucumber
  • 40g desiccated coconut
  • 250g natural yogurt (full fat is best) or dairy-free alternative
  • 200ml full fat coconut milk
  • 400g basmati or standard long grain rice (not easy cook)
  • 3 tbsp plain flour or gluten-free alternative
  • A pinch of sugar

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