Ginger, cumin and curry are common ingredients in Indian cuisine. The coconut milk and tomato, added at the end of the recipe, coat the chicken in a creamy sauce that’s brightened with cilantro. It’s ready in less than 30 minutes—one more reason to try it tonight.
Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 2 onions, chopped
- 3 garlic cloves, finely chopped
- 1 tbsp (15 ml) fresh ginger, chopped
- 1 tsp ground cumin
- 1 tsp curry powder
- 3 tbsp (45 ml) olive oil
- 1 lb (450 g) boneless, skinless chicken breasts, cubed
- 1 cup (250 ml) coconut milk
- 2 plum tomatoes, peeled, seeded and diced
- 1/4 cup (10 g) fresh cilantro, chopped
Инструкция
- In a large skillet over high heat, brown the onions with the garlic, ginger, cumin and curry powder in the oil. Add the chicken and cook for 5 minutes, stirring constantly. Season with salt and pepper.
- Add the coconut milk and tomatoes. Cook for 5 minutes. Add the cilantro. Adjust the seasoning.
- Divide the chicken among 4 bowls. Serve with basmati or biryani rice, if desired.
