Saturday, March 30, 2013

Cubed Chicken with Tomatoes and Fresh Coconut

The stereotype for Indian curries is often very rich, heavy dishes. This dish is far from that stereotype with the bright flavor of coconut and a bit of heat. Light and fresh, this is a great quick and easy dinner.

One year ago: Bulgur and vegetable pilaf
Two years ago: Roasted Vegetables with Hazelnut Gremolata
Three years ago: Lemon Sabayon

Cubed Chicken with Tomatoes and Fresh Coconut (from 660 Curries)

2 tbsp canola oil
1 tsp black or yellow mustard seeds
4 medium garlic cloves, cut into thin slivers
1 1/4 lb boneless, skinless chicken breasts, cut into 1" pieces
1 large tomato, cored and finely chopped
2 tbsp finely chopped cilantro
2 tsp Kolhapuri masala

1. Heat oil in large skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until seeds stop popping, 30 seconds.
2. Add garlic slivers.
3. Add chicken and stir-fry to sear, 3 - 5 minutes.
4. Add tomato, cilantro, masala, salt, and turmeric. Stir. Reduce heat to medium-low, cover, and simmer until cooked, 8 - 10 minutes.
5. Stir in coconut. Let warm a minute or two in serve.

No comments:

Post a Comment