Green Chicken Masala

• 총 시간: 45 minutes

재료

2 cups cilantro leaves

1 cup mint leaves

1 jalapeño, coarsely chopped

4 garlic cloves, crushed

1/4 cup fresh lemon juice

1/2 cup water

2 tablespoons canola oil

1 onion, finely chopped

8 skinless, boneless chicken thighs (1 3/4 pounds), cut into 1-inch pieces

1 1/2 teaspoons turmeric

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/8 teaspoon ground cloves

1 cup unsweetened coconut milk

Kosher salt

Basmati rice, for serving

방향

In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.

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.