Usually a combination of cilantro, mint, fenugreek, ginger, scallions and serrano peppers, green masala curries are fragrant and bright in color and flavor. Here we add chunks of carrot and ground cloves to offset the savory notes and add a touch of sweetness. The green masala can be made ahead and refrigerated for up to 24 hours. This chicken is delicious served with plain basmati rice.
Makes 5 to 6 cups
ingredients
6 bone in chicken thighs (approximately 1 to 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
1 cup of diced onion (white or yellow)
1 tablespoon minced garlic
1/2 teaspoon ground cloves
2 cups of carrots, peeled and cut into 1-inch pieces
1 teaspoon sea salt
Green masala (purée in a blender)
2 cups of cilantro, finely chopped
2 tablespoons dried fenugreek leaves
1 cup mint leaves, loosely packed
4 to 5 stalks of green onion
2-inch piece of ginger, unpeeled
1/3 cup of roasted peanuts
1/2 cup plain whole-milk yogurt
1 cup water
1 to 2 whole serrano peppers, stem removed
1 teaspoon sea salt
instructions
Heat up the oil and add the diced onions. Cook the onions on high heat for 5 to 7 minutes or until they are golden and translucent. Add the minced garlic and ground cloves, chicken pieces, carrots, and salt. Cook on high heat, stirring frequently for another 4 to 5 minutes or until the chicken has a golden color. Turn the heat down to low, cover the chicken and let it simmer for 15 to 20 minutes, stirring every 5 to 7 minutes.
To prepare the green masala, discard only the bottom inch of the cilantro bunch, rinse in cold water and set aside to dry in a colander or over paper towels. Pull the mint leaves off the stems, rinse and set aside. Trim the top stringy part of the green onions then roughly chop. Without peeling the ginger, cut into small 1/2- inch chunks.
In a blender bowl, combine peanuts, yogurt, water, whole serrano peppers, chopped ginger and salt. Blend until smooth then add the cilantro with stems, mint leaves, green onions and blend until smooth. Add a few tablespoons of water if needed. The green masala sauce should be bright green.
Check the chicken and carrots. Ensure that they are fairly dry and cooked through. If there is still a lot of liquid, take the lid off and cook on high heat for 3 to 4 minutes to reduce the liquid. Next add the green masala to the chicken, turn the heat to medium and bring the chicken to a simmer. Immediately turn the heat off and serve.
notes & variations
Try coconut milk instead of yogurt to make it dairy-free.
Replace carrots with sweet or regular white potatoes, turnips or rutabaga.
For a spicier curry, add an additional serrano pepper.
Replace the mint with 2 tablespoons of fresh rosemary or 1 cup of fresh basil or sage.
Replace peanuts with pumpkin seeds, sesame seeds or other nuts.
Bone in dark meat chicken always has the most flavor; however, if using boneless white meat, cut the breast into 1-inch chunks and reduce the initial cooking time to 3 to 4 minutes to keep the chicken moist. If using boneless chicken thighs or legs, the initial cooking time for the chicken is no more than 15 to 20 minutes.
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