INDIAN TOMATO- AND CILANTRO CHICKEN

img_7533img_7534img_7535img_7536img_7537img_7539img_7538img_7541

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.

YOU NEED: 

Chicken Marinade
  • 1 teaspoon cayennepepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 500 g chicken thigh fillet, cut into pieces
Tomato-Cilantro Sauce
  • 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

DO THIS: 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

ENJOY!! :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s