450g skinless, boneless chicken breasts – diced
half a bunch fresh coriander
10 mint leaves
1 (2cm) piece fresh ginger
2 cloves garlic
1 green chilli, seeded
1 tablespoon salt
1 tablespoon lemon juice
In a food processor or mixie, purée the fresh coriander, mint leaves, ginger, lemon juice, garlic, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Cook in a large pan over medium heat till the inside is no longer pink and outside is golden brown, stirring often to prevent it from sticking to the pan. Or if using the grill. Preheat it and lightly grease a baking dish.
Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.