This chicken in coconut milk sauce is simple and vibrant It will fill your kitchen with the enticing aromas of South American cooking and is great served over pasta or rice
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
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.
