Ingredients

• 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.