- heaping 1/2 teaspoon ground cumin
- heaping 1/2 teaspoon ground cayenne pepper
- heaping 1/2 teaspoon ground turmeric
- heaping 1/2 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves or a package of chicken tenders, cut into bite sized pieces
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 1 jalapeno pepper, seeded and chopped (I left a few seeds in for heat)
- 2 cloves garlic, minced
- I can Petite Cut tomatoes
- 1 (14 ounce) can coconut milk
- juice and zest of 1 lime
- 1 bunch chopped fresh parsley, basil or cilantro, whatever you have
- rice for four
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 over medium heat. Place the chicken in the pan and cook until it's just cooked through, about 5 minutes or so. Take out the chicken and set aside.
Heat the remaining olive oil in the same pan. Saute the onion, ginger, jalapeno and garlic 5 minutes or so; don't brown them.
Mix in the tomatoes and continue cooking a few minutes, scraping up the spices from the bottom of the pan. Stir in the coconut milk and heat through. Add the chicken back in. Simmer for a few minutes. Add the juice and zest of one lime. Check for seasoning, mine needed salt. Serve over rice, and garnish with the parsley, basil, or cilantro with a little Greek style yogurt on the side.