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Kris' murgh hariyali masala (chicken in green sauce)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy and hearty curry to elevate your week.
Ingredients:
  • 250.00 ml chopped fresh coriander
  • 250.00 ml 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 tsp garam masala
  • 2.40 gm salt
  • 1.25 gm cornflour
  • 500g chicken breast fillets, cut into 2cm pieces
  • 60ml (1/4 cup) olive oil
  • 200ml boiling water
  • 20.20 gm thickened cream (optional)
  • Basmati rice, to serve
  • Roti bread (optional), to serve
  • Indian chutney (optional), to serve
Instructions:
  • Combine coriander, mint, yogurt, shallot, chili, curry leaves, ginger, garam masala, salt, and cornflour in a food processor, and blend into a flavorful coarse paste.
  • Place the coriander mixture in a medium glass or ceramic bowl. Add chicken and coat it by tossing. Cover with plastic wrap and refrigerate for 20 minutes to marinate.
  • In a large non-stick frying pan or wok over high heat, heat the oil. Add the chicken mixture and cook, stirring, until the liquid has evaporated, about 10 minutes. Continue cooking and stirring for another 3 minutes. Then add the water and cream, simmer for 2-3 minutes. Serve with rice, roti, and chutney, if desired.

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