Easy Indian-Style Chicken
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seed
* 1 onion, finely chopped
1/4 cup tomato paste
1/4 cup water
1 pound skinless, boneless chicken breast halves - cubed
1/2 (14 ounce) can coconut milk
1/2 teaspoon brown sugar
1/2 teaspoon hot chile paste (optional)
1 pinch cayenne pepper (optional)
3/4 teaspoon ground turmeric
salt and pepper to taste
1/2 cup chopped cilantro
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.
Pairs Well With
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