Ingredients

2 cups cilantro

1 cup mint

1 jalapeno

4 garlic cloves

1/4 cup lemon juice

1/2 cup water

2 tbs canola oil

1 onion, finely chopped

8 skinless,boneless chicken thighs, cut into 1" pieces

11/2 tsp tumeric

1/2 tsp cinnamon

1/2 tsp cardamom

1/8 tsp cloves

1 cup unsweetened coconut milk

Preparation

  1. Blend cilantro, mint, jalapeno, lemon, garlic, water until smooth
  2. In skillet, heat oil. Add onion and cook over medium heat until softened, about 5 min. Add chicken and tumeric and cook until golden spots, about 7 min. Add cinnamon, cardamom, cloves and cook 1 min. Add cilantro puree and coconut milk, season with salt and bring to boil. Simmer over low heat until sauce reduced slightly and chicken tender, about 15 min.