• 4servings
  • 45minutes
  • 274calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces

  2. 2 tbsp oil

  3. 2 tsp chana dal (lentils)

  4. 1 medium onion , chopped

  5. 15 oz of canned, diced tomatoes

  6. 2 whole dried red chilli peppers

  7. 1/2 tsp each of coriander seeds, cumin seeds, turmeric

  8. 1/8 cup grated coconut (ok to use frozen)

  9. 1 tbsp minced ginger (fresh)

  10. 4 cloves minced garlic

  11. 1/4 tsp cayenne pepper

  12. 1 cup warm water

  13. salt to taste

  14. cilantro as a garnish

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.

  2. Remove from heat and grind the spices to a paste.

  3. Heat remaining oil in a dutch oven and saute onions until golden brown.

  4. Add spice paste and saute for 2 minutes.

  5. Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.

  6. Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro.


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