Indian-Style Chicken
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 […]
Ingredients
- 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
Instructions
- 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.
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)