If you like chicken with a kick, this is the dish for you. Serve over rice to soak up the delicious sauce (I could actually skip the chicken and just eat the rice and sauce!)
8 skinless, boneless chicken breasts
3 tablespoons olive oil
1 tablespoon cumin
½ teaspoon pepper
½ teaspoon turmeric
¼ teaspoon cinnamon
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapenos, chopped
2 teaspoons minced fresh garlic
4 tomatoes, chopped
2 (14-ounce) cans coconut milk
Place chicken breasts in a Ziploc bag or plastic container. Mix together olive oil, cumin, pepper, turmeric and cinnamon. Pour over chicken and mix well to coat. Seal bag or container and marinate for at least 1 hour in the refrigerator. Pour into large skillet and cook over medium-high heat – about 5 minutes per side. Remove to 9 x 13-inch pan. Preheat oven to 350 degrees. In same skillet, add 1 tablespoon olive oil and sauté onion, ginger, jalapeno and garlic over medium-high heat for about 5 minutes. Add tomatoes and coconut milk and simmer for an additional 5 minutes. Pour over chicken in pan. Cover and bake for at least half an hour and up to 1-1/2 hours.
The sauce isn’t as amaaazing as they make it sound up above, and I found it to be very mild (no “kick”), but still good.
My friend called me because she made this and it turned out very “bland” and I suggested she add salt (actually soy sauce) and lime juice to add some brightness. I’m very surprised the recipe doesn’t have any salt in it.