OH MY, this dish was so tasty that I need to do it again soon. Perfect when I now have all spices at home now. This is for you if you like a lot of flavours.
Serve it with some new boiled jasmin rice and warm naan bread.
- 1 teaspoon cayennepepper
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 500 g chicken thigh fillet, cut into pieces
- 1 bunch of fresh cilantro
- 4 cloves of garlic
- 1 red fresh chili, remove the seeds
- 1/2 teaspoon cumin seeds
- 2 tablespoon fresh lemon juice
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1 large yellow onion, chopped
- 2 tablespoon brown sugar
- 1 tablespoon minced ginger
- 10 cocktail tomatoes, diced in half
- 1.5 teaspoon turmeric
- 0.5 teaspoon ground nutmeg
- 1 pinch of cinnamon
- 1 dl canned coconut milk
- 1 dl water
- Combine the cayenne pepper, 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 coriander, garlic, red chili, cumin seeds, lemon juice, and water in the bowl of a food processor or blender. Mix until the mixture forms a paste. Set aside.
- Heat the 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 ground cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 5 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, nutmeg and cinnamon and give it a good stir. Add in the koriander paste of the food processor, stir, and let cook for 2-3 minutes.
- Pour in the coconut milk and water and let 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 if needed.