Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground cumin

  2. 1 teaspoon ground cayenne pepper

  3. 1 teaspoon ground turmeric

  4. 1 teaspoon ground coriander

  5. 2 tablespoons olive oil, divided

  6. 4 skinless, boneless chicken breast fillets salt and freshly ground black pepper to taste

  7. 1 onion, chopped

  8. 1 tablespoon minced fresh ginger

  9. 2 green chillies, seeded and chopped

  10. 2 cloves garlic, minced

  11. 3 tomatoes, seeded and chopped

  12. 1 (400ml) tin light coconut milk

  13. 1 bunch fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix the cumin, cayenne pepper, turmeric and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

  2. Heat 1 tablespoon olive oil in a frying pan over medium heat. Place the chicken in the frying pan. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

  3. Heat the remaining olive oil in the frying pan. Cook and stir the onion, ginger, chillies and garlic for 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk and simmer for 5 minutes, adding the chicken at the end to heat through. Garnish with the fresh coriander.


Send feedback