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Retroblogging: Green Chicken Korma

I haven’t put up a post for… ever. But my friend Catherine came over the other night and I made something delicious, and then tonight I made something delicious to go with the leftovers, so I decided to go retro and write it all down. The dish—a green chicken korma full of mint and cilantro—is supremely easy to throw together but feels luxurious. And the naans turned out surprisingly convincingly. So get cooking.  Green Chicken Korma Serves 4-5 FOR MARINADE: Half a bunch of cilantro (about 1 loosely packed cup) About the same amount of mint 3-5 fat garlic cloves 1-1/2” piece of ginger root, peeled  1/2-1 tsp of Kashmiri red chili powder (which is very mild), or 1/4 tsp cayenne, or 2 tsp paprika  2-4 small green chilis, or to taste  1/2 tsp garam masala 1/4 c whole fat Greek yogurt  Juice of 1 lime FOR KORMA:  About 1 lb chicken breast, cut into 1/4” slices 3 TB neutral oil or ghee 10 peppercorns 1 tsp cumin seeds 1 large onion, diced finely  2 TB cashew or almond butter (or about the s

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