Sindhi Hara Murgh Chicken in Green Curry Homemade Sindhi Style
Dive into the vibrant flavors of Sindhi cuisine with this mouthwatering recipe for Sindhi Hara Murgh Chicken in Green Curry, a homemade Sindhi-style delight. This dish features tender chicken simmered in a luscious green curry made from a fragrant blend of fresh coriander, mint leaves, green chilies, and creamy yogurt. The addition of aromatic spices like cumin, turmeric, and coriander powder infuses the curry with a depth of flavor, while a squeeze of fresh lemon juice brightens the dish. Perfectly balanced between freshness and spice, this curry is a comforting yet bold choice for family meals. Serve it hot with steamed rice, fluffy naan, or flaky roti for a complete and satisfying experience. Ready in just an hour, this recipe is your ticket to savoring authentic Sindhi flavors at home!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium pieces)
- 1 cup Fresh coriander leaves
- 1 cup Mint leaves
- 4 whole Green chilies
- 1 inch piece Ginger
- 6 cloves Garlic cloves
- 1 cup Yogurt
- 2 large Onions (thinly sliced)
- 4 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
1. Prep the green curry paste: In a blender, combine fresh coriander leaves, mint leaves, green chilies, ginger, garlic, and yogurt. Blend into a smooth paste and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
3. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
4. Add the chicken pieces to the pan and cook for 5-7 minutes, stirring regularly, until the chicken turns white and starts browning slightly.
5. Add the green curry paste from step 1 to the pan. Mix well to coat the chicken with the paste.
6. Stir in turmeric powder, coriander powder, and salt. Cook for 3-4 minutes until the spices blend well with the curry.
7. Pour in 1 cup of water, bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until the chicken is fully cooked and tender.
8. Once the chicken is cooked, add lemon juice and stir well. Adjust salt and spice level to taste.
9. Turn off the heat and garnish with a few extra coriander or mint leaves if desired.
10. Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
3110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 36.0 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1467 mg | 113% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5545 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
