Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.
You don’t see hariyali chicken curry on many restaurant menus. That’s too bad really. So many Indian restaurants are stuck on the same formula.
15 dishes. Done over and over. Time to grow a bit. Time to step it up. This is a homestyle curry that’s adapted to the Indian restaurant technique. I’ll be doing more of these going forward. India has so much more to give.
This is Indian restaurant cooking. They don’t wear nice clothes when they cook. You shouldn’t either. It will splatter. It will stain. Be ready.
As always when cooking restaurant style prep is key. Make your curry base. If you want to push it make your mint coriander chutney from scratch.
Never heard of hariyali chicken curry? Time to get acquainted I think…
indian restaurant hariyali chicken curry
The spice mix
- 1 tsp indian restaurant spice mix or curry powder - recipe link below
- ½ tsp kashmiri chili powder
- ½ tsp kosher salt
The curry ingredients
- 3 Tbsp oil
- 2 green finger hot chilies - sliced thinly into rings
- 1 Tbsp garlic/ginger paste - recipe link below
- 3 Tbsp mint coriander chutney - recipe link below
- 15 oz curry base - recipe link below
- 10-12 oz pre-cooked chicken
- Make the spice mix.
- Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.
- When the oil starts to shimmer add garlic ginger paste and the green chili rings and cook, stirring constantly, until it stops sputtering.
- Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
- Turn the heat up to medium high. This is also really important. The heat is what caramelizes the onion in the curry base and gives the curry it's Indian restaurant flavour. As you become more comfortable with this technique try pushing it.
- Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.
- Mix in the mint coriander chutney.
- Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
- Add the rest of the curry base and let cook until the bubbles form.
- Turn the heat down to low and add the pre-cooked chicken.
- Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
- Garnish with a bit of red or green sliced chili if desired.
6 thoughts on “indian restaurant hariyali chicken curry”
I have been working for years to make restaurant style Indian food and you have nailed it!!!! Thank you so much for sharing.
Delighted you’ve taken the plunge. There’s no stopping you now.
Cooked the Hariyali yesterday and the pilau rice recipe. Amazing. The curry really is like you would expect from a fancy Indian restaurant and yet I Cooked it! I always mess up rice – always, yet this pilau rice turned out perfect. You must try this. Look forward to trying more of the curries with the remaining 7 cups of gravy. Many many thanks.
That’s fantastic! Always happy to hear about success stories like this. You are very, very welcome!
A massive thank you for taking the time to share this whole cooking technique. I have been striving for years to achieve the BIR taste and aroma to my cooking and thanks to stumbling across your site I am almost there. Lamb or mutton vindaloo has always been my favourite. A close second is lamb Nawabi. Would there be any chance of a recipe for this? I would imagine it would be very similar to the hariyali chicken curry with the mint, coriander and green chilli flavours coming through.
I’m glad you found me and that it’s working out for you. I will add lamb Nawabi to the list. So many curries to make:-)