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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: 35 minutes

Servings: 4

Cost: $14.31 /serving


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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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