1 teaspoon cumin ground
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon coriander ground
12 teaspoon garlic powder
1 teaspoon salt
7,89
12 teaspoon pepper or to taste
4 chicken breasts
3 tablespoon olive oil or coconut
oil
1 medium onion, chopped
1 jalapeno pepper, seeded and
chopped
1 tablespoon fresh ginger
chopped
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3 cloves garlic minced
3 medium tomatoes chopped
2 tablespoon lemon juice freshly
squeezed
14 ounce unsweetened
coconut milk
2 tablespoon parsley
In a large bowl, combine the
cumin, cayenne pepper, turmeric, coriander, garlic
powder, salt and pepper
Add the chicken to the bowl
2
and rub the spice mixture all over the chicken, so that it's
properly coated. Add 2 tablespoons of the oil to a large skillet and heat over medium
heat. Add the chicken and coc
on both sides, until browned
7,8g
and cooked through. Should take 6 to 8 minutes per side, Transfer to a plate and cover
Add the rest of the oil to the
3
skillet and heat. Add the onion,
jalapeno pepper, ginger, garlic and cook until the onion has
softened and is translucent
about 5 minutes
Add the tomatoes, lemon juice and season with ? bit of salt
4
and pepper. Cook for 5 more minutes until the tomatoes
soften.
Stir in the coconut milk
simmer until the sauce
thickens, for another 5 minutes
Add the chicken back to the
6
skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes.
Garnish with parsley