Go Back

Hariyali Chicken

Chicken curry made with coconut milk and green herbs like mints leaves and coriander leaves.
Servings: 3



  • 500 g chicken
  • 1 tsp lemon juice
  • 1/2 tsp jeera powder
  • 1/2 tsp garam masala powder
  • 1/2 cup thick coconut milk
  • Salt to taste
  • Oil As needed
  • Coriander leaves to garnish

For the green paste

  • 2 spring onion full white and half of green part
  • 4 green chillies
  • 1/2 cup coriander leaves chopped
  • 1/4 cup mint leaves
  • 10 cloves garlic
  • 1 inch piece ginger



  • 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.