Ingredients

The following ingredients have 6 Servings
  • 2 Whole Chicken Breasts (Cubed)
  • 1/4 Cup Lemon Juice
  • 1/2 Cup Yogurt
  • 3 Tbsp Canola Oil
  • 1 Clove Garlic (Minced)
  • 1 Inch Ground Ginger
  • 1 Tbsp Canola Oil
  • 1 Medium Onion (Diced)
  • 1 Tsp Ground Coriander
  • 2 Tsp Ground Cumin
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Ground Cardamon
  • 1 Tsp Paprika
  • 1 Tsp Salt
  • 12 Ounces Tomato Puree
  • 1/2 Cup Coconut Milk
  • 3 Tbsp Cilantro (chopped)

Instruction

  • Combine the yogurt marinade ingredients and mix with the cubed chicken. Marinate for 30 minutes and set aside.In a Dutch Oven, heat the oil and add the onions and spices.  Cook for 4 - 5 minutes until the onions soften and the spices open up.  Add the tomato puree and coconut milk and cook for 2 minutes.  Add the chicken and simmer for 20 minutes.Serve over white rice, sprinkle with cilantro and enjoy!