Green Chicken Masala
Recipe from Food & Wine

This fresh-flavored, spicy recipe calls for both chicken breasts and thighs and a good deal of spices, added slowly as the dish cooks. Use only chicken thighs and add the spices all at once to cut back on the cooking time.


Tina Rupp

by 1  person


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Servings: 4 to 6
Prep Time: 45 mins
Total Time: 45 mins
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Ingredients
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    2   cups 
    cilantro leaves
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    1   cup 
    mint leaves
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    1   
    jalapeno, coarsely chopped
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    4   
    garlic cloves, crushed
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    1/4  cup 
    fresh lemon juice
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    1/2  cup 
    water
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    2   tablespoons 
    canola oil
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    1   
    onion, finely chopped
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    8   
    skinless, boneless chicken thighs, cut into 1-inch pieces (1-3/4 pounds)
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    1 1/2  teaspoons 
    turmeric
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    1/2  teaspoon 
    cinnamon
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    1/2  teaspoon 
    ground cardamom
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    1/8  teaspoon 
    ground cloves
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    1   cup 
    unsweetened coconut milk
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    Kosher salt
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    Basmati rice, for serving

Directions
1.
In a blender, combine the cilantro, mint, jalapeno, 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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