In a blender, blitz the garlic, coriander, mint, yogurt, chillies and vinegar until smooth. Set aside until needed. Add as little water as possible.

In a wok or pan, add your oil. Heat up and add in the chicken pieces. A few minutes in, once the chicken begins to gain some colour, add the salt. Fry the chicken until it no longer remains pink and begins to turn golden.

Add the blended mixture into the pan. Cook this on high, stirring often until the mixture begins to thicken. You want to cook this down until the mixture begins to coat the pieces of the chicken and looks glossy. Once the mixture has thickened, have a taste-check and add the coarsely ground black pepper, adjusting if you need it as per preference.

If you would like your green chicken to be as dry as shown in the images, you can stop cooking it once it looks like the pictures. If you would like some more sauce, add water as per your liking and cook on a medium heat until the sauce comes to a slow simmer.

Skim off any excess oil if needed before serving.