Wednesday, April 7, 2010

Indian Inspired Chicken with Chiles and Tomatoes

Hey there! I am back after a few weeks of sabbatical! The recipe I am sharing today became one of our favorites. The original recipe calls for shrimp but my husband was craving some chicken, so that's how I ended up making this. Hope you enjoy it!


1/4 cup ghee or vegetable oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 1/2 cups finely chopped red onion
4 to 6 green chiles, seeded and finely chopped
3 tablespoons minced ginger
2 tablespoons minced garlic
1/4 cup tomato paste
1 (14.5-ounce) can diced tomatoes
1 (13.5-ounce) can unsweetened coconut milk
2 regular chicken breasts, cubed and seared with salt and pepper / 1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons salt
1/4 cup chopped fresh cilantro leaves
Steamed basmati rice, for serving


Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes. Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. (If you're using shrimp, season it with 1 1/2 teaspoons of the salt). Add the chicken / shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.


Source: Food Network - Recipe Courtesy of Emeril Lagassi

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