Description
This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 1 onion, finely chopped
- ¼ cup tomato paste
- ¼ cup water
- 1 pound skinless, boneless chicken breast halves – cubed
- ½ (14 ounce) can coconut milk
- ½ teaspoon brown sugar
- ½ teaspoon hot chile paste (Optional)
- 1 pinch cayenne pepper (Optional)
- ¾ teaspoon ground turmeric
- salt and pepper to taste
- ½ cup chopped cilantro
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds
- and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion
- and cook until the onion has softened and turned translucent
- 3 to 4 minutes.
- Stir together tomato paste and water
- and pour into skillet. Stir in chicken
- and cook until it has firmed and turned white
- about 5 minutes. Add coconut milk
- brown sugar
- chile paste
- cayenne pepper
- turmeric
- salt
- and pepper.
- Bring mixture to a simmer
- then reduce heat to medium-low
- cover
- and continue to simmer until the chicken is tender and no longer pink in the center
- about 15 minutes. Sprinkle with chopped cilantro before serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4