Ingredients
1 teaspoon cumin powder
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon coriander powder
4 chicken fillets
1 onion, peeled and chopped
2 green chilies, deseeded and diced
3 garlic cloves, peeled and minced
3 tomatoes, deseeded and crushed
1 tablespoon freshly grated ginger
400ml light coconut milk (canned)
1 bunch fresh coriander, chopped
2 tablespoons olive oil
Salt and pepper to taste
Instructions
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Marinate the Chicken: In a bowl, mix cumin, cayenne, turmeric, and coriander. Add the chicken fillets, season with salt and pepper, and coat them well with the spice mixture.
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Cook the Chicken: Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the chicken for 10-15 minutes until browned. Remove the chicken from the pan and set aside.
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Prepare the Vegetables: Peel and chop the onion. Deseed and dice the chilies. Peel and mince the garlic. Deseed and crush the tomatoes.
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Cook the Base: Heat the remaining tablespoon of oil in the same pan and sauté the onion, ginger, chilies, and garlic for about 5 minutes, until softened. Add the tomatoes and cook for another 5-8 minutes.
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Add Coconut Milk: Pour in the coconut milk and let the mixture simmer for 5 minutes, allowing the flavors to blend.
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Reheat the Chicken: Add the cooked chicken fillets to the pan to heat through, absorbing the delicious flavors. Garnish with freshly chopped coriander before serving.
Notes
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Spicy Version: Increase the cayenne pepper or add more green chilies for extra heat.
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Vegetarian Option: Swap chicken for tofu or chickpeas for a plant-based twist.
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Coconut Milk Substitute: Use regular coconut milk for a richer, creamier dish or opt for a lighter version with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
