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Easy Indian-Style Chicken

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Serves 4 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

I heart Indian food

Ingredients You'll Need

* 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.

Questions, Comments & Reviews

FINALLY got around to making this last night. Super easy, HUGE on flavor and healthy! I was wishing I had some nice basmati rice or a naan to go with it, but it was so good I could have eaten the whole pan all by itself!

Thanks Medusa. I have yet to try to make it of course but I did do the chickpeas and it was yummy! Funny how when you hit the 30s you start taking food and cooking seriously?

...and wouldn't this be lovely with the Aloo Phujia! I'm going to be drooling over your recipe box for the rest of the afternoon, methinks!

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