Adapted from allrecipes
3 boneless, skinless chicken breasts, cut into thin strips
3/4 red onion, chopped
2 tomatoes, chopped
1 can coconut milk
1/2 tsp. crushed garlic
2 Tbsp. oil
1 tsp. cumin
1/4 - 1/2 tsp. cayenne
1 tsp. turmeric
1 tsp. coriander
salt and pepper, to taste
Combine cumin, cayenne, turmeric, and coriander in a small bowl and set aside. Saute onion in oil. Add chicken and spice mixture. Cook until the chicken is no longer pink. Add tomatoes and coconut milk. Summer over medium heat for 20-30 minutes until chicken is tender and sauce is thickened. Serve over rice.
*This is a pretty soupy sauce. I think it might be good with the chicken cut into smaller chunks and served as a soup too.
Sunday, July 19, 2009
Brazilian Chicken
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1 comments:
I love all of your recipes, so I'm nominating you for the 'honest scrap blog award'!
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