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Green Chicken Masala
© Tina Rupp

Green Chicken Masala

  • SERVINGS: 4 to 6
  • FAST

Chef Way This fresh-flavored, spicy recipe calls for both chicken breasts and thighs and a good deal of spices, added slowly as the dish cooks.

Easy Way Use only chicken thighs and add the spices all at once to cut back on the cooking time.

  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
  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.

Suggested Pairing

Try this with a Gewürztraminer from Italy or Oregon.



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