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.