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Preparation time
12 minutes
Total time:
27 minutes
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Ingredients
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3 tablespoons (45 ml) olive oil
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2 onions, chopped
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3 cloves garlic, chopped
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1 tablespoon (15 ml) fresh ginger, chopped
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1 teaspoon (5 ml) ground cumin
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1 teaspoon (5 ml) curry powder
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1 lb (454 g) skinless and boneless chicken breasts, cut into 1-inch (2.5-cm) cubes
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Salt and pepper
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1 cup (250 ml) coconut milk
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2 plum tomatoes, peeled, seeded and diced
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1/4 cup (60 ml) fresh cilantro, chopped
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Directions
- In a skillet, heat the oil. Add and brown the onions and garlic with the ginger, cumin and curry powder. Add the chicken and cook for 5 minutes over high heat, stirring constantly. Season with salt and pepper.
- Add the coconut milk and tomatoes. Cook for 5 minutes. Add the cilantro. Adjust the seasoning.
- Serve with basmati or biryani rice.
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