Usually, chicken curries have a reputation of being a time-consuming recipe. However, breaking the stereotypes, here we are with one of the quickest and simplest recipes – green chicken curry. In this recipe, the chicken is cooked in mint chutney. With minimal efforts and no marination needed, your chicken curry is ready in almost 15-20 minutes. Don’t believe it? Check the recipe below!
Blend all the ingredients except chicken into a fine green paste. In your instant pot or pressure cooker, add the chicken and pour the blended paste over it. Give it a good stir, close the lid and cook for about 5 minutes at high pressure in an instant pot or 3-4 whistles in a pressure cooker.
You can manually release the pressure after 10 minutes so that the cooker cools down a bit or let it release naturally. Once you open the lid, pour out the curry in a serving bowl and shred the chicken in the curry using two forks.
Garnish with onion, lemon wedges and a dollop of butter. Serve hot with plain white rice or naan.
The cooking time may vary depending on the size of chicken pieces. Bigger pieces can take more time. If you like your chicken chunks to be whole, you can avoid shredding them.
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This was our version of the green chicken curry using Indian spices. What’s yours? Tell us what ingredients you use and how do you prefer cooking your green chicken curry - share your recipe with us!
Frequently Asked Questions
What is the best substitute for cashews to make the green paste?
Using cashews is merely a personal choice. You can skip it or substitute it with unsweetened, desiccated coconut or white poppy seeds (khas-khas) in your green paste.
How to avoid overcooking the chicken in a stove-top pressure cooker?
To avoid overcooking, it is best to cook the chicken for 3 whistles. Then switch off the flame and let the pressure of the cooker release naturally.