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
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Vietnamese sate sauce is a garlicky, spicy flavour bomb you can throw at any Asian braise, soup, stir fry or noodle dish. Or smear it on chicken and grill. It’s loaded with big, bold southeast Asian flavours.
This is not that Indonesian peanut sauce for grilled skewers. That’s satay sauce. This is sate sauce. Totally different beast. I’m not saying it wouldn’t be delicious on grilled skewers. But it is not the same.
It’s waiting to be discovered. I see it at some Vietnamese restaurants. It’s a table sauce. For when you just want to add a flavour boost. But I don’t see it anywhere else. Too bad. People are missing out.
It is hot and sweet and salty. Garlicky. With some lemongrass thrown in. Drooling yet? Use it like you would sriracha. It’s a bit hotter maybe but it’s so much better.
There is sriracha in Vietnamese sate sauce. This version anyway. But it’s got so much more going on.
This Vietnamese sate sauce is spicy, not incendiary
There aren’t many recipes for Vietnamese sate sauce out there. Not sure why but they all seem to be very close variations on a theme.
The definitive recipe is the one on Viet World Kitchen. Everybody else has just copied it word for word. That version is damn good but it’s also damn hot. Like yowza hot.
The glebekitchen tweak to this recipe is to tone it down. Keep the big, bold taste but dial back the fire. That’s why there’s only a couple Thai chilies.
Mostly it’s red finger hot chilies. All the flavour. Half the heat. Or leave the Thai chilies out altogether. Not so hot at all then.
Why bother doing it this way? Because it’s so good you will want to add more. And more. And more. Then it will be too spicy to eat. For most anyway. Vietnamese sate sauce glebekitchen style. Load it on fearlessly. Enjoy.
