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.



  • 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


  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.


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