Chicken curry made with coconut milk and green herbs like mints leaves and coriander leaves.
garam masala powder
thick coconut milk
Salt to taste
Oil As needed
Coriander leaves to garnish
For the green paste
full white and half of green part
Grind all the ingredients listed under green paste into a smooth paste.
Heat oil in a heavy bottom pan, and add in the paste. Sauté for 5 minutes.
Add in the jeera and garam masala powders.
Put in the chicken. Add salt. Cover and cook on low flame for about 40 minutes.
Open the lid and cook on high till the water that the chicken has released dries up a little.
Reduce heat to low again and pour in the lemon juice. Mix well.
Pour in the coconut milk and let it boil once. Switch off flame and garnish with coriander leaves.
* You can add 1/2 cup of mint leaves, if you like the flavor of it.
* I added 5 green chillies as we like our curries spicy.