Categories: dinner, not tried

Ingredients

• 1 tsp salt
• 1 tsp cumin
• 1 tsp red pepper
• 1 tsp turmeric
• 1 tsp coriander
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1 pound chicken breasts, or thighs, cut into strips
• 1/2 cup onions, thinly sliced
• 1 tablespoon olive oil
• 14 ounce can coconut milk, light
• 3 Tbsp jalapeño peppers, minced
• 1 cup tomatoes, chopped
• 2 tsp honey
• 1/4 cup cilantro, fresh, chopped

Directions

1. In a large bowl combine all of the spices.

2. Slice the chicken into long strips and toss with spices until chicken is evently coated.

3. Heat the oil in a 12-inch skillet. Add the onion and sautè briefly. Add the chicken.

4. Sautè briskly until the chicken is no longer pink, approximately 5 to 10 minutes, depending on the size of the chicken strips.

5. When the chicken is fully cooked add the coconut milk. Stir, then add the minced peppers of your choice, the tomatoes and honey.

6. Simmer gently for about 5 minutes or so, to blend the flavors.

7. Lastly add the cilantro.

8. Serve over cooked rice.

Email to a friend | Print this recipe | Back