Ingredients
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1 teaspoon ground cumin
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1 teaspoon ground cayenne pepper
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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salt, to taste
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pepper, to taste
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2 tablespoons olive oil
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1 onion, chopped
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1 tablespoon minced fresh ginger
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2 garlic cloves, minced
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3 tomatoes, seeded and chopped
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1 (14 ounce) can light coconut milk
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1 bunch chopped fresh parsley
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4 boneless skinless chicken breast halves
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2 jalapeno peppers, seeded and chopped
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.
- You may add additional salt and/or pepper to the sauce, if desired.
- Serve over the chicken.
- Garnish with the parsley.