This week, I decided to spice up our dinner menu with some Indian Food. I hate to admit this, but I don’t think I’ve ever cooked an Indian dish. It’s not because I don’t like Indian food, it’s just one of those food styles that don’t typically pop into my mind when I’m planning our weekly menu. Maybe we could thank pregnancy for prompting me to go this direction with my menu plan?
In summary: this recipe was easy, healthy, and packed full of flavor. Dallan told me it was delicious at least 5 times during dinner. Since he’s not a big fan of Indian food, I consider this recipe a success!
- 1 cup Greek yogurt (I accidentally bought honey Greek yogurt and it still tasted great!)
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 2 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped (remove seeds if you don’t want it super spicy)
- 1 – 1.5 teaspoons ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1 (8 ounce) can tomato sauce
- 1.5 cups coconut milk
- 1/4 cup chopped fresh cilantro
- In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
- Melt butter in a large sauce pan over medium heat. Saute onion for 3 minutes, then add garlic and jalapeno for 1 minute. Season with cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and coconut. Simmer on low heat until sauce thickens, about 20 minutes.
- While the sauce is simmering, heat large skillet over medium heat. Add marinated chicken. Let cook on one side for 5 minutes. Then, flip chicken over, reduce heat to medium-low and let it cook for an additional 5 minutes. (Note: you could also put the chicken on skewers and grill it)
- Once chicken is done cooking, add it so the sauce and let it simmer for a couple more minutes (on low). Transfer to a serving platter, and garnish with fresh cilantro.
Serve with rice and naan! Enjoy.
Note: recipe makes about 4 servings.