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                                                                  Ingredients
                                                                  • Yes No 2 cup cilantro
                                                                  • Yes No 1 cup mint
                                                                  • Yes No 1 jalapeño chili pepper
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 onion
                                                                  • Yes No 8 1 3/4 lb boneless skinless chicken thigh
                                                                  • Yes No 1 1/2 tsp turmeric, ground
                                                                  • Yes No 1/2 tsp cinnamon
                                                                  • Yes No 1/2 tsp cardamom, ground
                                                                  • Yes No 1/8 tsp cloves, ground
                                                                  • Yes No 1 cup unsweetened coconut milk
                                                                  • Yes No kosher salt
                                                                  • Yes No basmati rice
                                                                  • In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and water and puree until smooth.
                                                                  • In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes. Serve with basmati rice.
                                                                  Yields: 5
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                    juice
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                                                                    puree
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                                                                    boil
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