Chicken in Green Chili, Mint and Cilantro Sauce

Got this recipe from a friend of mine.

If you have a food processor or blender, this recipe is easy to make. The fresh green chili, mint, cilantro and turmeric combine, creating a flavorful bright green sauce. This is a great weeknight meal which is inexpensive and requires very little prep time.

1/2 cup coarsely chopped fresh cilantro leaves and stalks
1 1/2 cups coarsely chopped fresh spinach
1 inch piece of fresh ginger, coarsely chopped
3 garlic cloves, coarsely chopped
2 fresh Seranno peppers, cored and seeded
1/4 cup fresh mint leaves
1 1/2 tablespoons lemon juice

 

1/3 cup fat free Greek yogurt
4 tablespoons olive oil
1 large onion, chopped
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 teaspoon ground turmeric
1/2 teaspoon sugar
coarse salt
1 small tomato, seeded and cut into julienne strips (to garnish)  ---> this takes the bite off the spiciness of the dish cooked basmati rice, to serve (I used wild basmati rice --- more flavorful -- you can add butter to this, but I wanted to keep the dish less fatty)

Place cilantro, spinach, ginger, garlic, chiles, mint, lemon juice and 1/2 teaspoon of salt in a food processor and process to a smooth paste. If necessary, add a little water to the paste to facilitate the blade movement. Remove and set aside.

Put yogurt in a small bowl and whisk until smooth (otherwise the yogurt will curdle) and set aside. Heat oil in a medium saucepan and cook the onion, stirring frequently, until soft and translucent (about 5 minutes).

Add the chicken and stir-fry over medium heat for 2-3 minutes until the meat turns opaque. Add turmeric, sugar and salt to taste cook for an additional 2 minutes, then reduce heat to medium and add half the yogurt. Cook for 1 minute and then add remaining yogurt, then continue cooing over medium heat until yogurt resembles a thick batter and the oil is visible.

Add the herb and spice mixture and cook for 4-5 minutes, stirring continuously. Remove from the heat and garnish with strips of tomato. Serve over cooked basmati rice.