Ingredients
-
1 teaspoon Ground cumin
-
1 teaspoon Ground Cayenne pepper
-
1 teaspoon Turmeric
-
1 teaspoon Ground coriander
-
4 skinless Boneless Chicken Breasts
-
to taste Salt
-
to taste Pepper
-
2 teaspoons Olive oil
-
1 onion chopped onion
-
2 Jalapeno Peppers
-
1 tablespoon Gingerminced fresh
-
2 cloves Minced Garlic
-
3 Chopped Tomatoes
-
1(14 ounces) coconut milk
-
1 bunch Chopped Fresh Parsley
Directions
This chicken with a coconut milk sauce is colorful and straightforward. It tastes fantastic over rice or pasta and will fill your home with the tantalizing aromas of South American cooking.
Steps
|
1
Done
|
In a large bowl, combine cumin, coriander, turmeric, and cayenne pepper. Add the chicken, season it with salt and pepper, and rub the spices in. |
|
2
Done
|
One tablespoon of olive oil is heated over medium heat in a big skillet. Fry chicken in heated oil for 10 to 15 minutes on each side, or until the chicken is no longer pink in the middle and the juices flow clear. When placed in the center, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius). Transfer the chicken to a platter and reserve. |
|
3
Done
|
In the same skillet, heat the remaining 1 tablespoon of olive oil. In heated oil, cook and stir onion, ginger, garlic, and jalapeño peppers until onion is soft, about 5 minutes. Add tomatoes and simmer for 5 to 8 minutes, or until tomatoes are tender. Add the coconut milk and heat the sauce until it's thoroughly warmed. |
|
4
Done
|
Drizzle chicken with sauce and sprinkle parsley on top. |
