In a blender, combine the Coriander, Mint, Green Chillies, Garlic, Lemon juice and puree until smooth.
In a large deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently until softened, about five minutes. Add the chicken and the turmeric and cook, stirring occasionally for about seven minutes.
Add the cinnamon, cardamom and cloves and cook for another minute. Add the coriander mint puree and coconut milk, season with salt and bring to a boil.
Simmer over low heat until the sauce is slightly reduced and the chicken is tender for about 15 minutes.
Serve hot !
