HIRVAA KOMBADI MASALA (GREEN CHICKEN CURRY)

Green Chicken Curry or Hirvaa Kombadi Masala, is a recipe from Maharashtra which uses mainly Corriander leaves and mint leaves in the preparation. This gives the dish a unique flavour which is enhanced all the more by the addition of Kasuri Methi.

In Maharashtrian cooking, coconut is generally used in the preparation of non vegetarian dishes. Again the chicken or mutton gravies are generally relished with vade, and the dish is called Kombadi Vade or Mutton Vade.

Here I have served the gravy with slices of soft fresh bread, which is how my family likes to it.

INGREDIENTS :

• 1 kg Chicken
• 1 1/2 cup Fresh grated coconut
• 4 medium Onions
• 1 large Tomato
• 1 tbs Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• 2 tsp Garam Masala powder
• 1 1/2 tsp Corriander powder
• 3 tsp Kasuri Methi (dried fenugreek leaves)
• 1/4 cup Corriander leaves
• 4 tbs Oil

For the green paste :

• 2 cups Corriander leaves
• 1 cup Mint leaves
• 6 Green chillies
• 10 Garlic cloves
• 1/2 inch Ginger

For the marinade :

• 2 tbs Curds
• Green paste

Whole spices for tempering :

• 4 Cloves
• 1 Big Cardamom
• 2 Green Cardamoms
• 2 inch Cinnamon
• 2 Bay Leaves
• 5 Peppercorns

METHOD :

1. To begin making the Hirvaa Kombadi Masala, first clean and thoroughly wash the chicken and cut into pieces of desired size.
2. Grind together all the ingredients mentioned under ‘Marinade’ using a little water and apply it to the chicken pieces along with curd.
3. Chop the onions finely and the tomato too. Grind the coconut to a fine paste using sufficient water.
4. In a heavy bottomed pan, heat oil and add the whole spices. When they splutter, add the finely chopped onions and a pinch of salt and saute till they turn translucent.
5. Add the ginger garlic paste and mix well. Saute till the onions are a little brown. Add the turmeric powder and mix.
6. Add the coconut paste and saute for a while.
7. Add the chicken pieces along with the marinade and mix well.
8. Add the corriander powder and some water to cover the chicken pieces. Cover and cook for a while stirring occasionally.
9. When the chicken is half cooked, add the chopped tomatoes and mix.
10. Check if the chicken pieces are fully cooked and add the garam masala powder, kasuri methi and salt to taste. Mix and add more water if required to get a medium thick consistency for the gravy.
11. Switch off the flame and garnish with corriander leaves
12. Serve hot with some Chapatis or Ghaavan, or Bhaakari or just some soft fresh bread slices, accompanied by sliced onions and tomatoes by the side.