Ingredients
3
tablespoons ghee or neutral oil
1
large yellow onion, finely chopped
12
whole black peppercorns
1
teaspoon cumin seeds
1
pound chicken breasts, thinly sliced (about ¼-inch thick)
1
teaspoon freshly grated ginger or ginger paste
1
teaspoon freshly grated garlic or garlic paste
½
teaspoon kashmiri red chile powder or other red chile powder
¾
teaspoon fine sea salt
1 ½
cups finely chopped cilantro leaves and tender stems
1 ½
cups finely chopped fresh mint leaves
4
Thai green chiles, chopped
¼
cup full-fat Greek yogurt or coconut milk
2
tablespoons almond butter or other nut butter, stirred to combine
2 to 3
tablespoons fresh lemon juice (from about ½ lemon)
½
teaspoon garam masala (optional)
Preparation
- Heat ghee or oil in a medium pot or wok for about 30 seconds over medium. Add the onion, peppercorns and cumin seeds. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add the chicken, ginger and garlic, and cook on medium-high, stirring frequently until the chicken is no longer pink or fleshy and the onions have softened, about 7 to 10 minutes.
- Lower the heat to medium and stir in the chile powder and salt. Continue cooking for about 30 seconds. Add 1 cup cilantro, 1 cup mint and the Thai green chiles, and stir until all the ingredients are incorporated.
- Stir in the yogurt and almond butter. Turn off the heat and stir in the remaining ½ cup cilantro and ½ cup mint. Sprinkle with lemon juice, and garam masala, if you like.