Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground cumin

  2. 1/2 teaspoon cayenne

  3. 2 teaspoons ground coriander

  4. 1/4 teaspoon turmeric

  5. 2 tablespoons white wine vinegar (or apple cider vinegar, if you prefer)

  6. 4 boneless, skinless chicken breasts

  7. 1 tablespoon olive oil

  8. 1 thinly sliced onion

  9. 2 tablespoons minced garlic (can be from a jar)

  10. 1 tablespoon minced fresh ginger (can be from a jar)

  11. 1 can (14 oz) coconut milk

  12. 1 teaspoon salt , or to taste Thin red and green bell pepper rings, for garnish

Instructions Jump to Ingredients ↑

  1. Mix together first 5 ingredients until smooth. Rub over chicken breasts. Heat the oil in a heavy skillet over moderately high heat. Add the chicken and cook for 3-4 minutes per side, until light brown. Transfer to a plate. Add the onion, garlic and ginger to the skillet and cook, stirring, for 3-4 minutes, until lightly browned. Add the coconut milk and salt, and bring to a gentle boil. Add the chicken back into the skillet. Reduce heat and simmer uncovered, for 18-20 minutes, turning the pieces once or twice. Transfer the chicken to a serving dish and garnish with pepper rings.


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