Cilantro and Mint Chicken Curry

Delicious, delicious- try this easy dish…

• 1 pound chicken thighs, skinless, boneless cut into 2 inch pieces
• 2 tablespoons non-fat Greek yogurt
• 2 inch ginger, grated
• 3 to 4 garlic cloves, grated
• 2 teaspoons salt
• 1 teaspoon garam masala
• Juice of half a lemon

Mix the yogurt, ginger, garlic, salt, garam masala and lemon juice in a small bowl. Add the mixture and the chicken pieces into a large ziplock and marinate for 2 to 3 hours.

• 1 cup cilantro
• ½ cup mint
• ½ cup dill
• 4 to 5 green onions, chopped

Blend the cilantro, mint, dill and green onions till smooth. Keep aside.

• 2 tablespoons extra light olive oil
• 2 teaspoons ground coriander

Heat a saucepan with the oil. Add the green sauce and sauté on medium heat for 4 to 5 minutes. Add the coriander and marinated chicken pieces. Mix well and bring to boil. Lower the heat and cover with lid. Cook for 15 to 20 minutes. Take the lid off and turn heat up to cook off excess liquid. Taste for seasonings and serve with rice or rotis.