Sindhi Hara Murgh Chicken in Green Curry Homemade Sindhi Style
Dive into the vibrant flavors of Sindhi cuisine with this mouthwatering recipe for Sindhi Hara Murgh Chicken in Green Curry, a homemade Sindhi-style delight. This dish features tender chicken simmered in a luscious green curry made from a fragrant blend of fresh coriander, mint leaves, green chilies, and creamy yogurt. The addition of aromatic spices like cumin, turmeric, and coriander powder infuses the curry with a depth of flavor, while a squeeze of fresh lemon juice brightens the dish. Perfectly balanced between freshness and spice, this curry is a comforting yet bold choice for family meals. Serve it hot with steamed rice, fluffy naan, or flaky roti for a complete and satisfying experience. Ready in just an hour, this recipe is your ticket to savoring authentic Sindhi flavors at home!
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Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium pieces)
- 1 cup Fresh coriander leaves
- 1 cup Mint leaves
- 4 whole Green chilies
- 1 inch piece Ginger
- 6 cloves Garlic cloves
- 1 cup Yogurt
- 2 large Onions (thinly sliced)
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Lemon juice
Directions
Step 1
1. Prep the green curry paste: In a blender, combine fresh coriander leaves, mint leaves, green chilies, ginger, garlic, and yogurt. Blend into a smooth paste and set aside.
Step 2
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Step 3
3. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Step 4
4. Add the chicken pieces to the pan and cook for 5-7 minutes, stirring regularly, until the chicken turns white and starts browning slightly.
Step 5
5. Add the green curry paste from step 1 to the pan. Mix well to coat the chicken with the paste.
Step 6
6. Stir in turmeric powder, coriander powder, and salt. Cook for 3-4 minutes until the spices blend well with the curry.
Step 7
7. Pour in 1 cup of water, bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the chicken is fully cooked and tender.
Step 8
8. Once the chicken is cooked, add lemon juice and stir well. Adjust salt and spice level to taste.
Step 9
9. Turn off the heat and garnish with a few extra coriander or mint leaves if desired.
Step 10
10. Serve hot with steamed rice, roti, or naan.
Nutrition Facts
| Serving size | (2304.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3109.9 |
| Total Fat 214.3g | 0% |
| Saturated Fat 50.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 864.7mg | 0% |
| Sodium 3388.4mg | 0% |
| Total Carbohydrate 83.7g | 0% |
| Dietary Fiber 25.5g | 0% |
| Total Sugars 36.0g | |
| Protein 230.7g | 0% |
| Vitamin D 167.6IU | 0% |
| Calcium 1467.0mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 5545.0mg | 0% |
Source of Calories