The whole family will adore this recipe because it’s simple to make and tastes really authentic. Tastes fantastic when served with plain basmati rice and a few tablespoons of yogurt (particularly if the chicken was spicy!)
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 1 onion, finely chopped
- ¼ cup tomato paste
- ¼ cup water
- 1 pound skinless, boneless chicken breast halves – cubed
- ½ (14 ounce) can coconut milk
- ½ teaspoon brown sugar
- ½ teaspoon hot chile paste (Optional)
- 1 pinch cayenne pepper (Optional)
- ¾ teaspoon ground turmeric
- salt and pepper to taste
- ½ cup chopped cilantro
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
- Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
- Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 196 mg |
| Sugars | 5 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I stuck with the ingredients and it was a good dish over rice with some naan bread. It was easy to make and typical indian spice flavors.
This was okay. Seemed a little bland. Not bad, and it was better the second day.
Not to hot, not to sweet. Just right!
I add garam Masala to this too. We LOVE it with Homemade Naan
Too much tomato paste for my taste; my roommate liked it because she likes tomato flavor. If I make it again I might just use half of the amount of tomato paste and see if it helps.
This was very easy to follow and what a game changer. Family truly enjoyed this recipe.
I thought it was OK, family was not too impressed. However, I didn’t follow recipe exactly; used ground cumin instead of seeds and used chili sauce instead of chili paste because that’s what we had. Don’t know if that made a difference or not, but probably won’t make again.
I used chili flakes instead of paste and all of the coconut milk. Used just ground cumin instead of the seeds and added it with the rest of the seasonings.
Love this recipe! I make it almost once a week now. As ai few other comments mentioned, I do usually add more spice, but overall very good
I really liked this recipe. It’s pretty simple and tastes great. Don’t be skeptical when you see how thin/runny the end product is. Poor it over rice and its AMAZING! I am definitely adding this to my favorites recipes
.made it, luv it! Doubled the spices as suggested
I made it exactly as the recipe stated. VERY VERY bland.
I thought it turned out kinda bland. I exactly followed the recipe. It’s missing something for more flavor.
Easy and tasty! Needs more seasoning, use chili paste not curry paste. More cumin, salt and pepper.
I came across this recipe on accident. But it sounded good so I made it. instead of the tomato paste I used the Ragu I had on the shelf (the tomato onion and garlic flavor) and instead of regular coconut milk, I used the coconut milk soup base unsweetened. I served mine over tri-color quinoa. It was such a huge hit with the family that we’ve made this a regular dish in our house! soooo good. ??????
This recipe din’t come out as good as I hoped. It tasted like something was missing. If I make it again I think I will add some curry and ginger.
I made exactly as printed,very easy and delicious. Thank you, I would love it if each recipe indicates how many are served as we are only two persons and really prefer no leftovers sometimes I cannot figure how much is being whipped up.
The recipe needs more spices! It was awfully bland at the finish, so we added coriander, garlic, garam masala, a lot more red pepper, cumin powder and chili sauce, and more salt. It was just “okay” after that. I wouldn’t make it again.
Turned out pretty good. Added some shrimp the last 1/2 hour or so, luv shrimp.
This was a fun dish to make! I made for my family (traditional Sunday dinner) and thankfully over-cooked, because everyone was asking for left-overs on Monday. One addition to the recipe: I added was 2 cans of Chickpeas, which was mixed during the last stage after all ingredients were in the pot – simmering for the last 15 minutes. It fit in well with the flavors, and nice consistency with the rice. I will definitely make this again!
Very good and simple. Great introductory experience into Indian cuisine!