Green Masala Chicken with Coconut Milk

Adapted from Maninas: Food Matters

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1 1/2 to 2 pound boneless chicken breast, cut into cubes

1 medium onion, chopped
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2-3 green green chillies, slit lengthwise
1 1/2 tsp garam masala powder
fresh coriander leaves for garnish
sea salt to taste

Make a paste:
1 large onion
3-4 green chillies
1 cup light coconut milk
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashews, soaked in 2-3 tablespoons of milk.

Directions:

Marinate the chicken in coriander powder, turmeric powder, ginger-garlic paste, 2 slit green chillies and few mint leaves for 10-15 minutes. Soak the cashews in milk for 10-15 minutes.  Make a paste of onion, green chillies, coriander leaves, mint leaves and cashews.  Keep aside.  Heat oil in a large saucepan, add the green chillies and chopped onions and saute till transparent.  Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while. Reduce to medium heat, add the ground paste, garam masala, and sea salt and combine well.  Let the chicken cook in this paste for 6-8 minutes, uncovered.  Then add the coconut milk.  Cook till oil separates, chicken is tenderized, and desired gravy consistency.  Garnish with fresh coriander leaves.  Serve with white rice or naans(flatbreads).  Enjoy!

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