Indian Green Curry Chicken

I got this recipe from a friend who is married to an Indian man.  My whole family really enjoys this recipe!

2 C cilantro
1/2 C mint
2 jalapenos
1 Tb fresh ginger
1/2 C water

Puree the above ingredients to create a chutney. Set the chutney aside.

1/4 C canola oil
1.5 Tb cumin seeds
1 Tb coriander seeds
3 Tb pressed fresh garlic
1.5 C diced red onion
1 Tb salt
2 C plain yogurt
3 lbs chicken thighs, bone in
3 C basmatti rice

Heat oil in a heavy, shallow pan for one minute. Add cumin and coriander seeds and allow to sizzle for about 30 seconds.  Add the fresh garlic and diced red onions and saute for about three minutes.  Add salt. 

Turn off the heat, and after 2-3 minutes, stir in 1 C of the yogurt.  Add chicken thighs, stir, reduce heat to medium, cover, and cook for at least 25 minutes, stirring regularly.  If you cook this lower and slower the meat will be more tender.  Remove from heat and let the curry cool for about 20 minutes. 

Transfer chicken to a separate bowl, and remove the chicken from the bone, being careful not to shred the chicken.  Discard the bones and return the chicken pieces to the curry. 

Stir in the mint-cilantro chutney and the remaining C of yogurt.  About 15 minutes before serving, bring curry to a boil at a medium heat.  Turn the heat down and simmer for 10 minutes or until well mixed.  Serve over rice.