How to make it

  • In blende,combine cilantro,mint,jalapeno.garlic ,lemon juice and water and puree till smooth.
  • In lg.,deep skillet,heat the oil. Add the onion and cook over moderately high heat,stirring frequently,until softened,about 5 mins. Add the chicken and tumeric and cook,stirring occasionally until golden in spots,about 7 mins. Add the cinnamon,cardomom and cloves and cook 1 min.. Add cilanto puree and coconut milk,season with salt and bring to boil. Simmer over low heat till the sauce is slightly reduced and the chicken tender,about 15 mins. Serve with basmati rice.

Reviews & Comments 1

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    " It was excellent "
    cherryflower70 ate it and said...
    Thanks for sharing this recipe. Good blend of flavours!
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