BENGALI GREEN CURRY SPICE POWDER

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hariyali murgh


The eastern state of West Bengal is known for its pockets of lush green hill stations producing some of the world’s finest teas. Even more famous to this region is the UNESCO World Heritage listed Sunderbans - a unique ecosystem of mangrove forests spanning over 4,000 square kms. 

No surprises then that this Green Curry was inspired by the greenery of the region and also the desire to prepare a dish from fresh and seasonal ingredients. Leafy greens like spinach grow well only during the cooler months of the year and are savoured and enjoyed when in season. 

We want to tempt you to try this curry, especially as the cooler months have now arrived and seasonal greens taste better than ever. The mixture of fresh herbs like mint and coriander excite the palate and awaken the taste buds. The addition of fresh tomatoes and a dollop of yoghurt brings a slight tartness that compliments the chicken (don’t have any fresh tomatoes on hand? No worries, just used tinned ones!). You can play around with the leafy greens that you use, and instead of spinach, try chard, kale or mustard leaves.

This dish is traditionally made with chicken, but the vegetarian versions can include paneer (Indian cottage cheese, click here to make yours from scratch) or butter beans. You can also use this blend to prepare Saag Gosht which is a slow-cooked lamb (mutton is used in India) and spinach curry. 

vegetarian version

Use paneer (cottage cheese) or butter beans instead of chicken.

shopping list:
fresh

  • 1 kg diced chicken thighs (use half the spice pack)
  • 2 tomatoes
  • 3 green chillies (optional)
  • 250 g frozen spinach
  • 5 stalks fresh coriander
  • 3 stalks fresh mint
  • 100 g yoghurt
  • butter beans (for veg version) 

pantry

  • oil
  • salt
  • garlic
  • ginger
Ingredients from nature's medicine chest:   100% spice (no additives or preservatives)

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