Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breasts - (8 oz)

  2. 3 tablespoons 45ml Vegetable oil

  3. 1 teaspoon 5ml Mustard seeds

  4. 1 Onion - finely chopped

  5. 3 Garlic cloves - crushed

  6. 1 Ginger root - grated (2")

  7. 2 Green chilies - seeded and chopped

  8. 1 teaspoon 5ml Ground cumin

  9. 1 tablespoon 15ml Ground coriander

  10. 1 teaspoon 5ml Ground turmeric

  11. 1 tablespoon 15ml White wine vinegar Salt and red - (cayenne) pepper, to taste

  12. 1 1/4 cups 296ml Coconut milk Shredded coconut meat - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Act 1--The chicken goes for a swim and ends up in the frying pan. Rinse chicken; pat dry with paper towels. Heat oil in a large skillet, add chicken and cook, turning often over high heat 8 to 10 minutes, until browned all over, then remove from pan. Pour off all but 3 Tbsp fat from pan, add mustard seeds and fry one minute, or until they begin to pop! Act 2--Things start to get spicy as the chicken falls into the company of some savory characters. Add onion to pan and cook, stirring over medium heat 8 minutes, or until soft and golden. Stir in garlic, gingerroot, chilies, cumin, coriander, and turmeric; cook 2 minutes. Stir in vinegar, return chicken to pan and turn pieces to coat them in spice mixture. Stir in coconut milk and bring to a boil. Cover and cook over a low heat about 30 minutes, or until chicken is tender and sauce has thickened. Season with salt and cayenne. The End--The chicken returns to you a changed bird. No longer so selfish, the chicken desires to serve you and 3 guests


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