Indian Chicken with Spicy Tomato Sauce

I love my Chana Masala but because I’m doing the Whole 30, I am not eating chickpeas at the moment (moment of silence for my friend the chickpea #imissyoumorethanicansay).  So I decided to create a chicken dish using all of the wonderful spices and other ingredients found in the original recipe.  I call it Indian Chicken with Spicy Tomato Sauce.  You may have a better name for it (write it below in the comments!) but I’m sure you’ll enjoy this delicious dish!

 

indianchicken2

 

Ingredients:

  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1 1/2 teaspoons  garam masala
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon fine-grain sea salt, plus more as needed
  • 1/4 teaspoon cayenne pepper
  • 1 (28-ounces) can diced tomatoes, with their juices
  • 1 1/2 pounds cubed chicken breast, cooked
  1. In a large skillet or enamel dutch oven, heat the oil over medium-low until melted and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne, and cook for 2 minutes more.
  3. Add the tomatoes and their juices
  4. Raise the heat to medium-high and add the chicken.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.

Garnish with some fresh chopped cilantro.  Great to serve along side of my coconut rice or cauliflower rice.

indianchicken1

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