Super Easy Green Chicken
Before I moved to the States my mom wrote down a bunch of recipes for me to take along. I still save them in my recipe book and occasionally browse through these pages for inspiration. This recipe is adapted from one of the recipes she penned down. I never took any cooking lessons from my mother but I’m not sure when and how she did teach me how to cook, it was all a part of growing up!
Chicken is a major source of protein in my diet and I am always trying to explore different ways to cook it by playing with various ingredients and flavors. This recipe calls for fewer ingredients but is bursting with flavor.
Cilantro is an important ingredient in this recipe, it’s an herb with antioxidants, essential oils and dietary fiber, which may help to lower bad cholesterol levels in the blood. It’s also a great source for vitamin K which is essential to build strong bones and preventing heart disease.
This is also the easiest chicken curry recipe I have ever cooked. I could even pull this off on a weekday after work (this is a big deal considering my lack of motivation to cook on weekdays)!
This green paste is the star of the recipe, it’s so versatile. I can imagine cooking shrimp or even vegetables like okra, potatoes and carrots using this paste as a base.
I typically eat this chicken with cauliflower rice, it also tastes amazing over white rice.
- 1/2 Bunch fresh cilantro
- 6 Spicy green peppers
- 1 Small tomato
- 4 Lobes of garlic
- 1 Inch ginger
- 1 Tsp Coriander powder
- 1/4 Tsp Turmeric powder
- Salt to taste
- 1/8th Cup water
- 1 Lbs Chicken thigh (cut into small pieces)
- 1Tbsp Grape seed oil
- 1/2 Cup water
- In a food processor, put all the items for the paste and grind.
- Heat oil in a pot, add the paste and mix for 2 minutes.
- Add the chicken pieces and mix for 2-3 minutes.
- Then add the water, cover with a lid and let it cook for 15 minutes.
- Serve with white rice or cauliflower rice.