UKCC 2015--Indian Tomato-Cilantro Chicken 7/52

Hi Friends!

I'm seven weeks into my 2015 cooking challenge, and I'm still having fun with it!  The best part of this challenge is that it's pushing me a little out of my comfort zone.  This week's recipe, Indian Tomato-Cilantro Chicken was full of flavors.  Everyone ended up liking it--which is a good thing, since I had to buy a couple new spices to make it (I have lots of turmeric and cardamom if anyone wants to try out this recipe) so I'm definitely going to be making it again.  John actually spent a few weeks in India in December, so he was the "expert" taste tester on this recipe.   He told me he ate a whole bunch of food that looked similar to this in India, but he said he doesn't remember any of it containing Cilantro (which I associate with Mexican food).  This recipe definitely has a kick to it, but the brown sugar and coconut milk also add a hint of sweetness.

Indian Tomato-Cilantro Chicken

Chicken Marinade:

1 tsp. chili powder

1/2 tsp. salt

1 TBL lemon juice

2 large boneless/skinless chicken breasts cut into bite-sized chunks

Tomato-Cilantro Sauce:

1 bunch of fresh cilantro, bottom two inches of stems removed

4 cloves of garlic

3 Serrano chilies, seeds and membranes removed

1/8 C lemon juice

1 TBL water

3 TBL olive oil

1/2 tsp. black pepper

1/2 tsp. crushed red pepper flakes

1 tsp. cumin seeds, divided

2 medium onions, chopped

2 TBL brown sugar

1 TBL minced ginger root

2 medium tomatoes, diced

1 tsp. turmeric

1 tsp. ground cardamom

1/3 C canned unsweetened coconut milk

1/2 C water

Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl.  Cover and refrigerate at least one hour.

Meanwhile, place cilantro, garlic, Serrano chilies, 1/2 tsp. cumin, lemon juice, and 1 TBL water in the bowl of a food processor or blender.  Process 20-30 seconds or 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 1/2 tsp. cumin, onion, and brown sugar to the pan and toss to coat the onions in the spices.  Let cook for 8-10 minutes or until the onions are nicely browned.

Add chicken to the pan.  Toss to coat it in the onions and spices.  Cook for 3-5 minutes or until the chicken pieces have turned white on all sides.

Reduce the heat to medium and then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir.  Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.

Pour in the coconut milk and water and let the contents of the pan 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 10 minutes, taste the sauce.  If it is too spicy, add more brown sugar.  Add salt and black pepper as needed.  I did not add any more brown sugar--we like spicy.

Serve over Jasmine rice and ENJOY!

As always, I'd love to know what you think if you end up trying out this recipe.

Happy cooking!

XO,

Vicki

Recipe adapted from The Wanderlust Kitchen