Green Chicken Masala

2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces;
1 cup full-fat coconut milk;
1 onion, finely chopped;
1/4 cup lemon juice;
1/2 cup water or chicken stock;
4 garlic cloves, minced;
2 cups fresh cilantro leaves;
1 cup fresh mint leaves;
1 jalapeño pepper, chopped coarsely;
1 1/2 tsp turmeric;
1/2 tsp cinnamon;
1/2 tsp ground cardamom;
1/8 tsp ground cloves;
3 tbsp coconut oil or clarified butter;
Sea salt and freshly ground black pepper to taste;

Heat a large skillet over a medium heat and add the onion with the cooking fat. Cook, stirring occasionally, for about 5 minutes, until the onion starts to soften.
Add the chicken thighs as well as the turmeric to the skillet and continue cooking, still while stirring occasionally, for about 7 minutes.
Meanwhile, place the lemon juice, water or stock, cilantro, mint, jalapeño and garlic in a blender or food processor and process to obtain a smooth puree.
After the chicken has cooked for about 7 minutes, add the cloves, cardamom and cinnamon. Cook for another minute.
Pour in the coconut milk, season to taste with sea salt and freshly ground black pepper and add the herb puree.
Bring to a simmer and let simmer for about 15 minutes, until the chicken is well cooked and tender.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GOTHLIPS.