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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a mild curry. To make it spicier, increase the ground red chili. You'll find all these spices at your local grocer or online . Ingredients:
1/2 teaspoon mustard seeds, crushed |
1/4 teaspoon cumin seeds, crushed |
1 cup canned diced tomato, drained |
1 tablespoon vegetable oil |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground red chili |
1/4 teaspoon salt |
1 pound (about 1 3/4 cups) cubed cooked chicken breast |
3/4 cup light coconut milk |
Directions:
1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.
2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.
3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.
4. Serve hot, spooned over warm basmati rice.
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