Coriander and Mint Chicken

When I served this to my friend's lil boy he nicknamed it 'Hulk Chicken' for obvious reasons. Very green in colour it is hard to make look pretty but it is definitely fresh and fragrant as long as you like herbs. Think Thai Green Curry and you'll get the gist of this... give it a try....

Here we go...

Heat oil and add cinnamon bark, bay leaf, cardamom pods and cloves (I used ground cloves as I didn't have whole cloves to hand)

Add sliced onion and fry until golden brown

Blend coriander and mint leaves, chillies, garlic, ginger and coconut cream and juice of 1 lemon. add the mixture to the golden onions

Cook out the mixture for a few minute. Look at the green hues!

Add salt, ground cumin and coriander. Then add the chicken and cook on high heat for 5 minutes

Add 1 cup of water and more coconut cream cover and simmer until chicken is cooked.

Ingredients

• 1kg of chicken cut into 8-10 pieces

• 2 tablespoon of oil

• 1 bunch of coriander leaves

• 1/2 small bunch of mint leaves

• 1 inch of ginger

• 3 cloves of garlic

• 2-3 cardamom pods

• 1 bay leaf

• 1 inch cinnamon bark

• 6 cloves or 1/2 teaspoon ground cloves

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 2 onions, chopped

• 1 green chilli

• 1/2 cup creamed coconut

Blend the coriander leaves, garlic, ginger, mint leaves, half of the coconut cream, green chilli and juice of 1 lemon to a smooth paste.

Next, heat the oil, add the cardamom pods, bay leaf, cloves, when they splutter, add the onions and fry until golden brown. Then add the green coriander and mint blended mixture for about 30 seconds and add the chicken. Cook on high heat for 5 minutes, then lower the heat, add the salt and the ground coriander and cumin.

Cover and cook for about 30 minutes on low. Once the chicken is about done, add in the rest of the coconut cream and adjust salt Simmer together on low heat for about 3 minutes, then turn off the heat. Serve hot and Enjoy!