Green Chicken Curry

Green Chicken Curry
Serves 4

2 bunches cilantro leaves
1 bunch mint leaves
1 habanero, coarsely chopped
4 garlic cloves, crushed
1/4 cup fresh lemon juice (2 lemons)
1 can coconut milk, divided (1/2c now)
2 tablespoons canola oil
1 medium onion, finely chopped
1.75 pounds chicken thighs, chunked
1 1/2 teaspoons turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Rest of coconut milk (1c)
Some sort of vegetable? Pot/Cauli?
Rice, for serving

In a blender, combine the cilantro, mint, jalapeño, garlic, lemon juice and 1/2c coconut milk and puree until smooth.

In a large, deep skillet, heat the oil. Add the onion and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the chicken and turmeric and cook, stirring occasionally, until golden in spots, about 7 minutes. Add the cinnamon, cardamom and cloves and cook for 1 minute. Add the cilantro puree and coconut milk, season with salt and bring to a boil. Simmer over low heat until the sauce is slightly reduced and the chicken is tender, about 15 minutes.

Serve with basmati rice.