 Preparation Time |
5mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
4
|
1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 Cloves garlic, minced
3 tomatoes, seeded and chopped
400ml reduced fat coconut milk
1 bunch chopped fresh parsley
low cal spray oil
Coriander
1 Mix together the cumin, cayenne pepper, turmeric, and coriander in a bowl. Place the chicken in the same bowl and season with salt and pepper, then coat on all sides with the spice mixture.
2 Heat low cal spray oil in a skillet over medium heat. Place the chicken in the skillet. Cook for 10 to 15 minutes on each side, until cooked through. Remove from heat and set aside.
3 Cook the onion, ginger, jalapeno peppers, and garlic for 5 minutes.
4 Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk and pour over the chicken.
5 Serve with 1/4 plate basmati rice and a sprinkle of freshly chopped coriander.
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