Recipe courtesy of Spice Box
Show: Eat St.
Episode: When in Rome
Print
Total:
1 hr
Active:
30 min
Yield:
4 servings

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

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.

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.

Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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