Easy Indian-Style Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
1/4 cup tomato paste |
1/4 cup water |
1 pound skinless, boneless chicken breast halves - cubed |
1/2 (14 ounce) can coconut milk |
1/2 teaspoon brown sugar |
1/2 teaspoon hot chile paste (optional) |
1 pinch cayenne pepper (optional) |
3/4 teaspoon ground turmeric |
salt and pepper to taste |
1/2 cup chopped cilantro |
Directions:
1. 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.
2. 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.
3. 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.
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