2 cups cilantro leaves
1 cup mint leaves*
1 jalapeño pepper, seeds and stem removed
3-4 garlic cloves, skins removed
1 large Peri & Sons yellow onion, very finely chopped
1/4 cup white wine vinegar
1/2 cup chicken or vegetable stock
1 3/4 pounds boneless, skinless chicken breast, cut into 1 inch cubes
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon cloves
1 cup unsweetend coconut milk
2 tablespoons vegetable oil
Salt, to taste
In a food processor or blender, puree the mint leaves, cilantro leaves, stock, jalapeño pepper, garlic and white wine vinegar.
Preheat a large skillet to medium and add the vegetable oil. Sauté the onions and turmeric just until the onions are beginning to brown at the edges. Add the cinnamon, cardamom and clove and cook for 1 minute. Add the chicken pieces and sauté for 5 minutes, until the chicken just begins to brown on the outside. Add the herb puree and the coconut milk and simmer until the chicken is cooked through, about 5-6 minutes. Season with salt to taste. Garnish with a dollop of plain yogurt and fresh cilantro leaves and serve over basmati rice, if desired.
*We recommend using plain mint for this recipe, as opposed to a flavored variety, like chocolate mint or pineapple mint.
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