Hara Murg Masala | Green Chicken Curry
cut, cleaned and drained
small bunch coriander leaves
bunch mint leaves
sprig curry leaves
3/4 - 1
thin coconut milk
garam masala powder
Salt to taste
Grind ingredients under "for grinding" into a smooth paste using little water and set aside.
Heat oil in a saucepan. Splutter the cumin seeds along with the cloves and fry the curry leaves.
Add the chicken and turmeric and cook on high flame for 5 minutes, stirring constantly till the juice ooze out.
Add the ground masala and the water and cook on low flame for another 10 minutes.
Add the thin coconut milk and cook till the chicken is completely done.
Sprinkle the garam masala powder, simmer for a couple of minutes, add salt and switch off.
Serve warm with parathas or rice!
I used coconut milk powder to make the thin coconut milk as per pack instructions. Use more or less depending upon how much gravy you want.