2lbs boneless chicken breast, thin sliced
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne pepper
1/4 tsp black pepper
1 tsp salt (divided in 1/2)
2 TBSP olive oil (divided in 1/2)
1 onion, sliced
1 seeded jalapeno
3 cloves garlic
1" chunk fresh ginger root, grated
2 cups crushed tomatoes
1 can light coconut milk
1 cup chopped flat leaf parsley
Mix spices and 1/2 tsp salt together in a medium bowl and rub into chicken. In a large skillet, heat oil over high heat. Cook chicken until browned and juices run clear, about 10-15 minutes depending on thickness. Remove to a clean plate.
In skillet, heat remaining oil and saute onions, garlic, jalapeno and ginger. Once onion is softened, add 1/2 tsp salt, tomatoes and coconut milk and stir to deglaze the pan. Simmer about 5 minutes to thicken, and add chicken into the sauce. Garnish with chopped parsley.
Serve over rice or noodles or with a chunk of crusty bread for mopping.