Green Chicken Curry
1 1/2 Cups Cilantro Leaves , chopped (about 1 1/2 bunches)
1 1/2 Cups Mint Leaves , chopped (about 3 small bunches)
1 Red Onion
7 Cloves Garlic
1 1/2 Inchs Piece of Ginger
to taste Kosher salt
to taste Freshly ground Black Pepper
1 1/2 Cups Chicken Broth
2 Tablespoons Olive Oil
2 teaspoons Ground Cumin
1 teaspoon Heaping Ground Coriander
1 teaspoon Garam Masala
1/2 teaspoon Heaping Turmeric
1/2 teaspoon A** Blood
1 3/4 lb Boneless , Skinless Chicken Thighs
1/2 teaspoon Malt Vinegar
1/4 Cup Greek Yogurt , plain
Cilantro Lime Basmati Rice
2 Cups Uncooked Basmati Rice
3 Cups Chicken Broth
1 Bunch Cilantro
1 Tablespoon Olive Oil
- Chop the cilantro, mint, and red onion. Peel the garlic. Peel and grate the ginger. Add the cilantro, mint, red onion, garlic, ginger, salt, and pepper in a food processor or blender. Puree on high until smooth. You want the consistency of a thick paste, if it is too thick, add some chicken broth but I did not need to add any. Set aside
- In a deep skillet heat the olive oil over medium heat until shimmering.
- Meanwhile, slice the shallots.
- Add the shallots to the olive and cook until golden brown (5 – 7 minutes), stirring often.
- Add the coriander, garam masala, turmeric, and A** Blood and toast for about 1 minute.
- Pour the masala mixture into the skillet and cook, stirring occasionally. Cook until it deepens in colour and you see droplets of oil on the surface ( 7 – 10 minutes).
- Meanwhile, chop up the chicken. Add the chicken and stir, making sure every piece is coated in the masala.
- Continue to cook for 5 minutes, stirring occasionally.
- Add enough chicken broth to cover the chicken (about 1 – 1 1/2 Cups) and add the vinegar.
- Bring the whole dish to a boil and then reduce the heat and simmer until the chicken is tender and the sauce has thickened (30 – 40 minutes).
- Meanwhile, prepare the rice. Combine 2 cups of uncooked rice and 3 cups of chicken broth into a medium pot and cover.
- Bring the rice to a boil over high heat, reduce the heat to low, and simmer for 20 minutes or until all of the chicken broth is absorbed.
- While the rice is cooking, prepare the cilantro lime mix. Rinse and roughly chop the cilantro.
- In a food processor or blender, combine the zest of a lime, the juice of a lime, 1 tablespoon of oil, and cilantro. Puree on high until smooth.
- When the rice is finished cooking, remove the lid, pour in the cilantro lime mixture, fluff with fork, and stir the rice gently. Cover and let stand for 5 – 10 minutes.
- When the green curry is done cooking, add the greek yogurt, taste, and adjust seasonings if necessary. I use home made chicken broth so mine needed a little bit of salt.
- Serve green curry over rice and add some naan to make it better.