This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
316 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
¼ cup water
2 tablespoons vegetable oil
salt and pepper to taste
1 onion, finely chopped
¼ cup tomato paste
1 teaspoon cumin seed
½ teaspoon hot chile paste (Optional)
1 pound skinless, boneless chicken breast halves - cubed
