Green Masala Chicken

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We are often inspired by the culinary traditions of diverse Jewish communities. Jews have lived in India for thousands of years—plenty of time to assimilate Indian flavors and spices such as masala, a spice mixture that is ground into a paste. Masala chicken is traditionally made with heavy cream, but we use unsweetened coconut milk to lighten it up. You can make the paste in about 20 minutes and then refrigerate it for a day or two before you want to cook the chicken. Then it takes just 25 minutes to finish. Serve with basmati rice, Sautéed Greens with Shallots (here), and Chutney (see box).

SERVES 4 TO 6

Masala Paste

2 cups packed cilantro leaves

1 cup packed fresh mint leaves

1 jalapeño pepper, coarsely chopped

4 to 5 garlic cloves (about 4 to 5 teaspoons)

½ cup water

Chicken

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped (about 1 cup)

8 skinless, boneless chicken thighs (about 1¾ pounds), cut into 1-inch pieces

2 teaspoons turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

⅛ teaspoon ground cloves

1 cup unsweetened coconut milk

½ cup lemon juice

Kosher salt and freshly ground black pepper

CHUTNEY

Here’s a great, easy fruit chutney that will keep for months in your refrigerator: Place 2 cups currants, 2 cups minced peaches (or apples or mangoes), 1 cup minced onion, 2 stalks minced celery, ¼ cup finely chopped ginger, ½ cup mustard seeds, 2 cups packed dark brown sugar, 2 tablespoons molasses, 2 cups apple cider vinegar, and 1 tablespoon each cayenne, salt, turmeric, ground cardamom, and curry powder in a large heavy pot and bring to a boil. Reduce the heat and simmer until thickened, about 30 minutes.

To make the paste, combine all the ingredients in a food processor or blender and purée until smooth. (If making the paste a day in advance, transfer to a bowl, cover, and refrigerate.)

In a large deep skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chicken, turmeric, cinnamon, cardamom, and cloves and cook, stirring occasionally, until the chicken has begun to turn golden, about 7 minutes. Add the masala paste, coconut milk, and lemon juice and bring to a boil. Reduce the heat and simmer until the chicken is tender, about 15 minutes. Season with salt and pepper and serve.