Recipe

Green Chicken Masala Recipe

	Pleclare / All my dishes 1 year, 1 month ago This fresh-flavored,spicy recipe calls for both chicken breasts and chicken thighs and a good deal of spices added slowly. My way is to use only thigs and add spices all at once to cut back on cooking time. Prep:45m Cook:45m Servings:6	Pleclare
	cilantromint leavesjalapenogarliclemon juicewatercanola oilonionchickentumericcinnamoncardamom

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Ingredients

2c cilantro leaves

1c mint leaves

1jalapeno,coarsely chopped

1/2c fresh lemon juice

1/2c water

2Tbs canola oil

1 onion, finely chopped

8 skinless,boneless chicken thighs(13/4lbs) cut in 1' pieces

11/2tsp tumeric

1/2tsp cinnamon

1/2tsp ground cardamom

1/8tsp ground cloves

1c unsweetened coconut milk

Kosher salt

Basmati rice for serving

Directions

In blende,combine cilantro,mint,jalapeno.garlic ,lemon juice and water and puree till smooth.

In lg.,deep skillet,heat the oil. Add the onion and cook over moderately high heat,stirring frequently,until softened,about 5 mins. Add the chicken and tumeric and cook,stirring occasionally until golden in spots,about 7 mins. Add the cinnamon,cardomom and cloves and cook 1 min.. Add cilanto puree and coconut milk,season with salt and bring to boil. Simmer over low heat till the sauce is slightly reduced and the chicken tender,about 15 mins. Serve with basmati rice.

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