Prep time: 1 hour
Cook time: approximately 40 minutes plus 1 hour for the chicken to marinate
Yields: 4 servings
Ingredients:
1 cup - plain unsweetened coconut or almond yogurt
1 tablespoon - lemon juice
2 teaspoons - cumin
1 teaspoonc - innamon
2 teaspoons - cayenne pepper
2 teaspoons - pepper
1 tablespoon - ginger, minced
½ teaspoon - salt
3 boneless chicken breasts
Sauce Ingredients:
1 tablespoon - coconut oil
1 clove - garlic, minced
1 jalapeno, minced. Seeds removed
2 teaspoons - cumin
2 teaspoons - paprika
8 ounces - canned tomatoes
1 cup - canned light coconut milk
¼ cup - cilantro
salt, to taste
Directions:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon and chicken cover and refrigerate for 1 hour.
Heat a large pan with coconut oil and brown the chicken on each side for about 5 minutes on each side. Remove from the pan and place in a dish.
In the same pan, add a little extra coconut oil and sauté the garlic and jalapeño for 1 minute. Add 2 teaspoons cumin, paprika and salt to taste. Cook for 1 minute or until fragrant. Stir in the tomato sauce and coconut milk. Simmer on a low heat until the sauce thickens. Add the chicken and simmer for 10-20 minutes or until chicken is cooked through. Transfer to a platter, garnish with cilantro and serve.
Download the recipe PDF here.
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