2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
2 teaspoons ground turmeric
2 teaspoons ground coriander
8 skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup olive oil
2 onion, chopped
2 tablespoons minced fresh ginger
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
6 tomatoes, seeded and chopped
2 (14 ounce) cans light coconut milk
Chopped fresh parsley for garnish
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 in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
I served it with rice that I cooked up with some onions. I like cooking rice like this but with chicken broth and throwing slivered almonds and parsley in it. I just did this one with the onions and garlic
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water
Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.