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
- In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water 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 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
