Green Chicken Curry

Wow! This curry was so good. I LOVE curry and Indian food, so I was pretty excited to try this recipe. I saw Aarti Sequeria make this on The Next Food Network Star and knew when Bobby Flay, and a table of foodies, said he loved it, that I had to give it a try. I stayed pretty true to the recipe (I even used an onion!, but not the shallots), except that I used chicken breasts instead of thighs (be careful to cook it slowly so the chicken doesn't get tough) and regular vinegar instead of malt vinegar. Also, I used Fage Greek yogurt. It is pretty spicy, so I served it with rice AND naan (the Trader Joe's naan is delicious).

Green Chicken Curry

2 small bunches cilantro, coarsely chopped (1 1/2 cups)
1 bunch fresh mint, coarsely chopped (1 1/2 cups)
1 red onion, chipped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
salt
pepper
1/4 cup water, plus 1 1/2 cups
2 Tbsp. olive oil
2 shallots, thinly sliced
2 tsp. cumin
1 tsp. coriander
1/2 tsp. garam masala
1/2 tsp. turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 tsp. malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
rice/naan

Add the cilantro, mint, onion, garlic, ginger, salt and pepper to a food processor. Puree until smooth. With the processor running, add about 1/4 cup water and blend until the mixture is the consistency of a thick paste (masala). Set aside.

In a large pot or deep skillet, heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown. Add the spices and cook for 30 seconds. Pour the masala mixture into the skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so the masala really adheres to the chicken. Add 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, reduce heat and simmer, uncovered, until the chicken is tender and the sauce has thickened slightly, about 20-25 minutes.

Remove the pan from the heat and stir in the yogurt. Serve over rice and/or naan.