Green Chicken Masala

An easy favourite and quick dinner with steamed rice and a steamed veggie on the side. We like green beans or broccoli.

 

  

 

Ingredients

 

• 2 cups cilantro leaves
• 1 cup mint leaves
• 1 jalapeño, coarsely chopped
• 4 garlic cloves, crushed
• 1/4 cup fresh lemon juice
• 1/2 cup water
• 2 tablespoons canola oil
• 1 onion, finely chopped
• 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 cup unsweetened coconut milk
• Kosher salt
• Basmati rice, for serving

Directions

1. In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
2. In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro 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, about 15 minutes. Serve with basmati rice.

This recipe is from FOOD & WINE Chef Recipes Made Easy