Make the masala paste by combining the following in a blender and make into a paste:
1/2 large bunch of coriander leaves
15 mint leaves
1 thin green chilli
1 tsp salt, or to taste
1 tsp brown sugar or jaggery
1/2 tsp turmeric
1/2 tsp grated ginger
1/2 tsp crushed garlic
500 g full fat natural yoghurt
2-3 tbsp vegetable oil
2 chicken breasts, diced into bite-size pieces
1 cinnamon stick
1 tsp whole coriander seeds
1 tsp cumin seeds
10 black peppercorns
2-3 green cardamoms, bruised
Whip the yogurt and add the green masala paste.
Heat the vegetable oil in a saucepan on medium head and once oil is hot, put in the whole spices and stir and cook until an aroma builds. Now add the green masala paste and fry until the oil starts to rise on the top of the yogurty mixutre.
Now add the chicken and stir, turn the heat low and leave covered to cook until chicken is done. You may need to give the chicken a stir every now until done. Add a bit of water to the curry if you think it is drying out a little.
Serve hot with some pillau rice or plain boiled basmati rice.