Green chutney chicken
Discover the vibrant flavors of Green Chutney Chicken! This easy-to-follow recipe features tender whole chicken marinated in a zesty blend of coriander, spearmint, dried coconut, red chili peppers, garlic, and ginger. Perfectly seasoned with olive oil, onions, and your favorite spices, it's a delicious fusion of fresh ingredients and aromatic spices sure to delight your taste buds.
Cook time 55 min
Prep time 15 min
Ingredients:
1 cup water1/2 cup dried coconut meat
1 cup coriander leaves
1 cup spearmint
2 red hot chili peppers
2 garlic cloves
1 tbsp ginger root
3 lb whole chicken
1/4 cup olive oil
2 onions
salt & pepper to taste
Green Chutney Chicken is a flavorful and aromatic dish that combines the spicy and refreshing taste of coriander, mint, and hot chili peppers with tender, succulent chicken. This recipe is both satisfying and easy to prepare, perfect for a family meal or a gathering with friends.
Instructions:
- In a blender, combine the dried coconut meat, coriander leaves, spearmint, red hot chili peppers, garlic cloves, ginger root, and water. Blend until you get a smooth paste. Set aside.
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Season the chicken with salt and pepper both inside and out to taste.
- In a large pot or a deep skillet, heat the olive oil over medium heat.
- Add the chopped onions and sauté until they are golden brown, stirring occasionally to avoid burning.
- Once the onions are golden and slightly caramelized, add the green chutney paste to the pot.
- Sauté the chutney and onions together for about 5 minutes, allowing the flavors to meld.
- Place the whole chicken into the pot with the chutney and onions.
- Pour in enough water to cover the chicken halfway (if additional water is necessary).
- Cover the pot and reduce the heat to low.
- Let the chicken simmer for 1 to 1.5 hours, turning it occasionally to ensure even cooking.
- Check periodically to ensure the liquid doesn't dry out. Add a bit more water if necessary.
- Once the chicken is tender and fully cooked (internal temperature should reach 165°F/75°C), remove the pot from heat.
- Let the chicken rest for a few minutes before carving.
- Serve the green chutney chicken hot, garnished with additional fresh coriander leaves if desired.
- Accompany with rice, naan, or your favorite side dish.
Tips:
- Make sure to blend the chutney ingredients until they form a smooth paste to ensure even coating and flavor distribution.
- Marinate the chicken with the green chutney for at least 30 minutes, or preferably overnight, to allow the flavors to penetrate the meat.
- Adjust the number of chili peppers based on your spice tolerance. You can add more or fewer peppers to achieve the desired level of heat.
- Toast the dried coconut briefly before blending to bring out its natural sweetness and enhance the overall flavor of the chutney.
- Use fresh coriander and mint leaves for the best results. Ensure they are washed and dried properly to avoid any water content that could dilute the chutney.
- Sauté the onions until they are golden brown before adding the chicken to add a rich, caramelized flavor to the dish.
With its vibrant green chutney and tender chicken, this Green Chutney Chicken recipe is sure to become a favorite. The balance of spicy, tangy, and fresh herbal flavors makes it a standout dish that's as delicious as it is visually appealing. Serve it with rice or naan for a complete meal.
Nutrition per serving
8 ServingsCalories 570kcal
Protein 45g
Carbohydrates 10g
Fiber 1.95g
Sugar 6g
Fat 45g
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