Chicken Masala
This recipe came from Christi. Yummmy. Total cooking time is ~45 minutes and it makes 4 to 6 servings
For best tasting method, use chicken breasts and thighs and add spices slowly.
For fastest method, use only chicken thighs and add spices all at once.
Ingredients
| Ingredients | |
|---|---|
| 2 C | cilantro leaves |
| 1 C | mint leaves |
| 1 | jalapeno, coarsely chopped |
| 4 | garlic cloves, crushed |
| 1/4 C | fresh lemon juice |
| 1/2 C | water |
| 2 T | canola oil |
| 1 | onion, finely chopped |
8 |
skinless, boneless chicken thoghs 1-3/4 pounds, cut into 1" pieces |
| 1 1/2 tsp | turmeric |
| 1/2 tsp | cinnamon |
| 1/2 tsp | ground cardamom |
| 1/8 tsp | cloves, ground |
| 1 C | unsweetened coconut milk |
| Basmati rice, for serving | |
Preparation
- In a blender, combine the cilantro, mint, jalapeno, 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, aboutr 15 minutes. Serve with basmati rice.
