Green Chili Chicken Curry in Bengali Style

Have you ever cooked chicken curry with tomatillo? I make Green Chili Chicken Curry using this foreign fruit/vegetable in Bengali style and it turns out absolutely irresistible. It is a nice change from gorom mashala flavor and tomato based chicken curry. It's hearty and flavorful curry inspired by Mexican Chicken Chile Verde with roasted tomatillos, Indian spices, Thai chilies, onion, ginger, garlic and cilantro. I love its tangy flavor and beautiful green color with the addition of fresh blended cilantro/coriander leaves at the end.  

Tomatillo is a Mexican fruit/vegetable and famous salsa verde is made out of this along with Mexican chilies and spices. Tomatillo looks more like a baby green tomato, covered in a inedible dry thin husk that belongs to gooseberry family. It has a very acidic taste and its texture is denser than tomato that gives the body to salsa, sauce, stew or curry.  

Tomatillo can be used as raw or roasted. Simply peel the husk and chop them to use raw or cut in half to roast tomatillos at 450 degrees Fahrenheit for about 8-10 minutes. I usually roast one pound tomatillos and and use a few tablespoons of it and rest I use for salsa and vinaigrette. It stays fresh in the fridge up to a week. Use green tomato in case tomatillos are not available.  

Ingredients~
2 lb. bone-in and skinless leg and thigh pieces or whole chicken, cut into small-medium pieces

3-4 pieces small potatoes, peeled and cut in half

4  tomatillos, chopped or cut in half for roasting

1/2 cup onion, thinly chopped

1/3 cup fresh cilantro, slightly blended with little water

1 green fresh chili, thinly sliced
2 tsp. garlic paste
2 tsp. ginger paste
4-6 hot fresh chili or as per heat tolerance, slightly slit

1/2 tsp. ground coriander
1/4 tsp.ground cumin

3/4 tsp. salt or to taste

1/4 tsp. whole black pepper(optional)
1/3 cup white oil

2 1/2 cups warm water

Cilantro for garnishing

A few lemon slices

Method~

Blend tomatillos or roast on a baking sheet at 450 degrees Fahrenheit for about 8-10 minutes. Take two tomatillos and mash to marinate the chicken pieces along with with 1/4 tsp salt at least for 30 minutes or over night in the refrigerator. Heat oil in a large pan over medium heat. Fry potatoes lightly and set aside. 

In the same oil, saute onion with whole black pepper until soft. Add in ginger-garlic paste, sliced chili, cumin, coriander powder and saute for 3-4 minutes until the raw smell disappears over low heat. Add in fried potatoes, remaining 2 roasted tomatiollos and the marinated chicken pieces. Keep stirring until the spices coat the chicken nicely for 8-10 minutes and raw smell goes off. Pour in 2 1/2 cups warm water. Bring to a boil on high heat then let it simmer for about 10 minutes with the lid on over low-medium heat. Stir occasionally to prevent sticking to the bottom. 

Once the chicken pieces and potatoes are cooked through, reduce heat to low and slightly slit chilies. Cook for 3-4 minutes over low heat or until desired gravy consistency is reached. Taste and adjust seasonings. Pour blended coriander leaves and give it a good stir. If more tangy taste desired squeeze little lime juice. Garnish with coriander leaves and lime slices. Serve with plain rice or roti. 

Happy Cooking!