Kris' murgh hariyali masala (chicken in green sauce)

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How to make Kris' murgh hariyali masala (chicken in green sauce)

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 1 cup chopped fresh coriander
  • 1 cup fresh mint leaves
  • 130g (1/2 cup) natural yoghurt
  • 4 shallots, ends trimmed, coarsely chopped
  • 2-3 large fresh green chillies, coarsely chopped
  • 6 fresh curry leaves
  • 2.5cm-piece fresh ginger, peeled, coarsely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon cornflour
  • 500g chicken breast fillets, cut into 2cm pieces
  • 60ml (1/4 cup) olive oil
  • 200ml boiling water
  • 1 tablespoon thickened cream (optional)
  • Basmati rice, to serve
  • Roti bread (optional), to serve
  • Indian chutney (optional), to serve

Method

  • Step 1 Place the coriander, mint, yoghurt, shallot, chilli, curry leaves, ginger, garam masala, salt and cornflour in the bowl of a food processor and process until a coarse paste forms.
  • Step 2 Transfer coriander mixture to a medium glass or ceramic bowl. Add chicken. Toss to coat. Cover with plastic wrap. Place in the fridge for 20 minutes to marinate.
  • Step 3 Heat the oil in a large non-stick frying pan or wok over high heat. Add the chicken mixture and cook, stirring, for 10 minutes or until the liquid has evaporated. Cook, stirring, for a further 3 minutes. Add the water and cream, and simmer for 2-3 minutes. Serve with rice, roti and chutney, if desired.

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