Recipe courtesy of Spice Box

Tiki Chicken

  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

2 onions, chopped

2 tablespoons vegetable oil 

2 tablespoons shredded coconut

1 teaspoon garlic paste 

1 teaspoon ginger paste 

2 tablespoons ground coriander

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 teaspoon ground turmeric 

Salt

2 pounds boneless chicken breasts, chopped into small cubes 

1 cup tomato sauce 

4 servings cooked basmati rice

Fresh cilantro, for garnish

Directions

  1. Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside.
  2. Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes.
  3. Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.

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