Ingredients
Main ingredients
- 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons 2 tablespoons olive oil
- 1 medium 1 medium onion, chopped
- 3 cloves 3 cloves garlic, minced
- 1 teaspoon 1 teaspoon ground cumin
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat) Add more for extra spice.
- Salt and pepper, to taste
- 1 14-ounce 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Method
Preparation
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
Serving
- Serve hot over steamed rice, garnished with extra cilantro.
Nutrition
Serving: 1gCalories: 470kcalCarbohydrates: 30gProtein: 32gFat: 26gSaturated Fat: 21gSodium: 800mgFiber: 4gSugar: 4g
Notes
To store, let it cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly for safety. For added flavor, marinate the chicken in lime juice, garlic, and spices for a couple of hours before cooking. Use light coconut milk for a lower-fat option.
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