Minty Chicken Strips with Coconut

Murghi Hara Masala

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Even though Usha Raikar, my sister’s vibrantly colorful neighbor in Mumbai, uses bone-in pieces of chicken in her recipe, I have taken the liberty of substituting much quicker-cooking boneless breasts. (All Indians who eat chicken always skin it, because the skin is considered unhealthy.) For a weekday meal, this means I don’t have to spend too much time in the kitchen. For a more relaxed weekend meal, I do highly recommend making this with succulent bone-in pieces—just all