• Make-Ahead
• Staff Favorite
• Fast

Ingredients

1. 2 cups cilantro leaves
2. 1 cup mint leaves
3. 1 jalapeño, coarsely chopped
4. 4 garlic cloves, crushed
5. 1/4 cup fresh lemon juice
6. 1/2 cup water
7. 2 tablespoons canola oil
8. 1 onion, finely chopped
9. 8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces
10. 1 1/2 teaspoons turmeric
11. 1/2 teaspoon cinnamon
12. 1/2 teaspoon ground cardamom
13. 1/8 teaspoon ground cloves
14. 1 cup unsweetened coconut milk
15. Kosher salt
16. 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.