Green Chicken Curry

As a warning, Mike did not like this dish. I, however, thought it was delicious. It's Indian, so if you like Indian, you'll like this! I served it with naan bread below.

You will need:
1 bunch cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups (I only used 1/2 cup because we don't really like mint, and added more cilantro)
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/4 cups
2 tablespoons olive oil
2 shallots, thinly sliced (I used one onion instead)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne pepper
3 boneless, skinless chicken breasts (a little less then a pound)
1/2 teaspoon malt vinegar
1/4 cup greek plain fat free yogurt
Cooked basmati rice or warm naan bread, for serving

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender.

Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. “masala”. Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/4 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes. (I had trouble with the sauce thickening, the water wouldn't mix with the masala. I took the chicken out add added a mixture of cold water and corn starch. I stirred until it boiled, and then stirred for another minute. The sauce turned out great).

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread.

 adapted from http://thenovicechefblog.com