In a medium bowl, mix the cumin, cayenne pepper, turmeric and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a frying pan over medium heat. Place the chicken in the frying pan. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the frying pan. Cook and stir the onion, ginger, chillies and garlic for 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk and simmer for 5 minutes, adding the chicken at the end to heat through. Garnish with the fresh coriander.
Used different ingredients.
instead of just using a regular onion I used spring onions and 1/2 a small regular onion, also when I added the coconut milk I added 2 pinches of ground cinnamon.....
The dish came out PERFECT....
This was a nice basic curry with uncomplicated tastes. I tweaked it by cooking diced chicken, then adding onions, ginger and garlic. Then the spices as a paste. Then 1/2 tim of chopped tomatoes and coconut milk, simmered for 25 mins, added handful of spinach leaves and hey presto!!! Most enjoyable dinner mmm
made this one for my boyfriend and he absolutely loved it! combined with rice, this dish is very similar to a curry. love the coconut milk and tomatoes. also turns out good when you combine similar spices you might have at home.
This has great flavour. A new chicken favourite for my household. Nice amount of spice, although I only used 1 pepper. To complete the meal, I made rice and string beans. The combination of the rice and string beans helped with toning down the spice, but a great meal nonetheless.