Categories: Chicken
Ingredients
- Chicken Marinade
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 large boneless, skinless chicken breasts cut into bite-sized chunks
- Tomato-Cilantro Sauce
- 1 bunch of fresh cilantro, bottom two inches of stems removed
- 4 cloves of garlic
- 3 Serrano chilies, seeds and membranes removed
- ⅛ cup fresh lemon juice
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin seeds
- 2 medium yellow onions, chopped
- 2 tablespoon brown sugar
- 1 tablespoon minced ginger root
- 2 medium tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- ⅓ cup canned unsweetened coconut milk
- 1/2 cup water
Directions
- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don’t.
- Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the grapeseed oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
- Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
- Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
- Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes.
- After ten minutes, uncover the pan and taste the sauce. If it is too spicy, add more brown sugar. Add salt and black pepper as needed.