Ingredients

• 1 teaspoon EACH salt, ground cumin, red pepper, turmeric and coriander
• 1/2 teaspoon EACH ground ginger and garlic powder
• 1 pound boneless, skinless chicken breasts or thighs, cut into strips
• 1/2 cup thinly sliced onions
• 1 tablespoon olive oil
• 1/2 of the 14 ounce can light coconut milk
• 3 tablespoons minced jalapeño peppers or others as desired
• 1 cup chopped fresh tomatoes or well drained canned tomatoes
• 2 teaspoons honey
• 1/4 cup chopped fresh cilantro or parsley

Directions

1. In a gallon sized bag or a large bowl combine all of the spices.

2. Slice the chicken into long strips.

3. Toss the chicken strips with the spices.

4. Mix with clean hands until the chicken is evenly coated with the seasonings.

5. Heat the oil in a 12-inch skillet.

6. Add the onion and sautè briefly.

7. Add the chicken.

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

9. When the chicken is fully cooked add the coconut milk. Stir it around nicely.

10. Add the minced peppers of your choice, the tomatoes and honey.

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

12. Lastly add the cilantro or parsley.

13. Serve over cooked rice.

Email to a friend | Print this recipe | Back