Description
This dish features tender chicken breasts coated in a blend of spices, simmered in a creamy coconut milk sauce with vibrant flavors.
Ingredients
Scale
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 4 pieces Chicken Breasts
- 2 tbsp Olive Oil or Coconut Oil
- 1 medium Onion
- 1 medium Jalapeño Pepper
- 1 inch Fresh Ginger
- 3 cloves Garlic Cloves
- 2 cups Tomatoes
- 2 tbsp Lemon Juice
- 1 can Unsweetened Coconut Milk
- 1/4 cup Parsley or Cilantro
Instructions
- In a large bowl, blend together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper.
- Take the boneless chicken breasts and coat them thoroughly in the spice mixture.
- Heat two tablespoons of olive oil or coconut oil in a large skillet over medium heat.
- Transfer the chicken to a plate and cover with foil to keep warm.
- In the same skillet, sauté chopped onions, jalapeño, fresh ginger, and minced garlic until onions are translucent.
- Incorporate the chopped tomatoes and lemon juice into the skillet, seasoning with salt and pepper.
- Pour in the unsweetened coconut milk, stirring well to combine the ingredients.
- Return the browned chicken breasts to the skillet and let everything simmer together.
- Remove from heat and garnish the dish with freshly chopped parsley or cilantro.
Notes
- This dish is great served over rice or with naan.
- Adjust the amount of cayenne pepper based on your spice tolerance.
- Substituting with lime juice can provide a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg