Ingredients
4
4 servings
- •1 teaspoon ground cumin
- •1 teaspoon ground cayenne pepper
- •1 teaspoon ground turmeric
- •1 teaspoon ground coriander
- •4 skinless, boneless chicken breast halves
- •salt and pepper to taste
- •2 tablespoons olive oil
- •1 onion, chopped
- •2 jalapeno peppers, seeded and chopped
- •1 tablespoon minced fresh ginger
- •2 cloves garlic, minced
- •3 tomatoes, seeded and chopped
- •1 (14 ounce) can light coconut milk
- •1 bunch chopped fresh parsley
Instructions
- Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
- Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
- Spoon sauce over chicken and garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 345
- Carbohydrate: 12g
- Fat: 20g
- Fiber: 3g
- Protein: 29g
- Sugar: 4g
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