Serves 4 | 40 mins cooking | 15 mins preparation

Quick and easy to make, to make this can become a regular and delicious weekday dinner of chicken with a spicy, rich, creamy and fragrant broth.

Ingredients

• 1tsp Cumin
• 1tsp Cayenne pepper
• 1tsp Turmeric
• 1tsp Ground coriander
• 1/2tsp Garlic powder
• 1tsp Salt
• 4 Chicken breasts
• 3tbsp Olive oil
• 1 Medium onion – chopped
• 1 Jalapeno pepper – chopped (deseeded if you don’t like spice)
• 1tbsp Fresh Ginger – chopped
• 3 Cloves of garlic – minced
• 3 Medium tomatoes – chopped
• 2tbsp lemon juice
• 2tbsp Fresh parsley (chopped)
• 1 Tin coconut milk

Method

1. Combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together in a large bowl
2. Add the chicken breasts into the bowl and rub the spice mixture all over the chicken until it is fully coated
3. Add 2tbsp of the oil to a sauté pan and cook the chicken breasts over a medium heat for about 8 minutes per side, until browned and cooked through. Remove the chicken to a plate and cover with foil
4. Add the rest of the oil to the pan. Add the onion, ginger, garlic and jalapeno peppers to the pan and cook for 5 minutes, until the onion has softened.
5. Add the tomatoes, lemon juice to the pan and season with a little salt and pepper, cook for a further 5 minutes until the tomatoes soften
6. Add the coconut milk and simmer for a further 5 minutes until the sauce thickens
7. Add the chicken and it’s juices back into the pan, reduce the heat to low and cook for a further 5 minutes
8. Add the parsley and stir through, serve immediately