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Ingredients

• 2 cups  cilantro leaves
• 1 cup  mint leaves
• 1   jalapeno, 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 , cut into 1-inch pieces (1 3/4 pounds)
• 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

Description

This Fresh-flavored, Spicy Recipe Calls For Both Chicken Breasts And Thighs And A Good Deal Of Spices, Added Slowly As The Dish Cooks. Use Only Chicken Thighs And Add The Spices All At Once To Cut Back On The Cooking Time.

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