Description
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It’s great served over pasta or rice.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 (14 ounce) can light coconut milk
- 1 bunch chopped fresh parsley
Instructions
- In a medium bowl
- mix the cumin
- cayenne pepper
- turmeric
- and coriander. Place the chicken in the bowl
- season with salt and pepper
- and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side
- until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the skillet. Cook and stir the onion
- ginger
- jalapeno peppers
- and garlic 5 minutes
- or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4