Coconut Cream Green Chicken

Ingredients

• 1 kg chicken, cut into pieces
• 1 large onion, chopped
• 1 cup fresh cilantro
• 10 mint leaves
• 1 cup yogurt
• 3 tbsp coconut milk
• ½ tsp garlic powder
• Green chilies, to taste
• ½ tbsp coriander powder
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp roasted ground cumin
• ½ tsp garam masala
• 1 tbsp lemon juice, or to taste
• ½ cup oil
• Salt, to taste

Instructions

1. Blend the green marinade: Add the yogurt, cilantro, mint leaves, green chilies, salt and garlic powder to a blender. Blend until smooth.
2. Marinate the chicken: Pour the green mixture over the chicken and coat well. Cover and marinate for 1–2 hours.
3. Brown the onion: Heat the oil in a pan. Add the chopped onion and cook until nicely browned.
4. Add cumin and chicken: Add the cumin seeds and sauté for about 1 minute. Add the marinated chicken along with all of the marinade and mix well.
5. Cook the chicken: Cook until the chicken is almost fully cooked, stirring as needed.
6. Add the spices: Add the roasted ground cumin and coriander powder. Mix well and cook for a short while.
7. Add coconut milk: Add 3 tablespoons coconut milk and cook well until the chicken is fully cooked, the sauce is creamy and the oil begins to appear around the edges.
8. Finish and garnish: Taste and adjust the salt. Add 1 tablespoon lemon juice, or to taste, and add a little more at the end if needed. Garnish with fresh cilantro and green chilies and serve hot.