Description
This recipe is adapted from the Rasika Cookbook.
Ingredients
Scale
Cilantro Puree
- 4 cups cilantro, coarsely chopped (stems too)
- 1 cup mint leaves
- 10 Thai green chilies, coarsly chopped
- 10 garlic cloves, peeled
- 1 inch piece ginger, peeled and coarsley chopped
- 1/2 tsp ground turmeric
- 1/2 cup lemon juice
- 1 cup water
Spice Mix
- 1 tbsp green cardamom pods
- 1 tsp whole cloves
- cinnamon stick, broken into coarse pieces
Chicken
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 2 lbs boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp tumeric
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup unsweetened coconut milk
- cucumber raita and basmati rice for serving
Instructions
- Make the cilantro puree. Combine all ingredients in a food processor. Pulse a few times and then blend for several minutes until smooth. You can also use a blender.
- Make the spice mix. Grind the cardamom pods, cloves, and cinnamon stick into powder using a spice grinder (see notes).
- Make the curry. Heat to oil in a large dutch oven. Add the onion and cook over medium-high for 5 minutes. Add the chicken, turmeric, salt and pepper. Toss to coat and then cover the pot. Cook for 5 minutes stirring occasionally. Add the cilantro puree, spice mix, and coconut milk. Bring the mixture to a boil. Cook uncovered until the chicken is fully cooked (5 to 7 minutes).
- Serve with rice, raita, and naan.
Notes
If you don’t have a spice grinder you can use a coffee grinder. If you don’t want to grind whole spices substitute: 3/4 tsp ground cardamon, 1/2 tsp cinnamon, and 1/4 tsp cloves.