Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •1 teaspoon cumin seed
- •1 onion, finely chopped
- •¼ cup tomato paste
- •¼ cup water
- •1 pound skinless, boneless chicken breast halves - cubed
- •½ (14 ounce) can coconut milk
- •½ teaspoon brown sugar
- •½ teaspoon hot chile paste (Optional)
- •1 pinch cayenne pepper (Optional)
- •¾ teaspoon ground turmeric
- •salt and pepper to taste
- •½ cup chopped cilantro
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
- Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
- Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Nutritional Facts
Per 4 servings
- Calories: 316
- Carbohydrate: 11g
- Fat: 20g
- Fiber: 3g
- Protein: 25g
- Sugar: 5g
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