Green Chicken Curry

Green Chicken Curry by Nathian Mambru
Videography and Production by Gerardo Mendez

Nathian Mambru, a senior at St.Mary’s University, learned to cook from his mother at the age of four. He has since grown a love for cooking which can be enjoyed with his many dishes. In this video, Mambru prepares Green Chicken Curry, a delicious Indian dish with a kick.


  • 2 lbs skinless chicken breast, diced
  • 2 cups Basmati rice
  • 2 cups water
  • 1 cup milk
  • 2 half sticks of unsalted butter
  • 1 tbs ground marjoram
  • 2 tbs curry power
  • 3 green onions, chopped
  • 1 tbs garlic powder
  • 24 oz premium coconut milk
  • 1 cup green diced chile
  • 1/2 cup jalapeno diced chile
  • salt
  • pepper


Basmati Rice: Melt half sticks of butter in saucepan. Once melted, add 2 cups of water and 1 cup of milk along with 2 cups of rice. Add a pinch of salt and pepper. Allow it to boil, then let simmer for 15 minutes. Fold rice every 10-15 minutes.

Green Chicken Curry: Add butter to frying pan and allow it to melt. Coat the chicken with some butter and season with garlic powder, salt and pepper. Put the chicken in the frying pan and let it brown and then bring the heat down to medium. In a mixing bowl, pour the coconut milk, add the diced jalapeno chile, ground marjoram, salt and pepper, and mix throughly. Pour the mixture into the pan. Simmer for for five minutes then add the green onions. Allow to simmer for 10-25 minutes more, then serve with the Basmati rice and garnish with curly parsley. Makes seven servings.

Special thanks to Nate and Aldo for preparing the dish and to Bert for letting us use his kitchen. Thanks guys in ZAX!

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