• Cooking Time: 30
  • Servings: 4
  • Preparation Time: 20


  • * 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.


I heart Indian food

Categories: Dinner  Lunch  Poultry 

Author Credit: Ania

Website Credit: http://allrecipes.com/Recipe/Easy-Indian-Style-Chicken/Detail.aspx

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!