Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

Easy, spicy chicken dish. Tastes great with naan.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes.

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  • Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour in the coconut milk and 1 cup water, and stir in diced tomatoes with green chiles and tomato paste. Season with cumin, garam masala, mustard seed, cayenne pepper, and 2 teaspoons salt. Dissolve bouillon cubes in the mixture. Bring to a boil. Return chicken to skillet, and continue cooking 10 minutes, or until chicken juices run clear.

  • Remove chicken from skillet, cool enough to handle, and remove meat from bones. Return meat to skillet. Serve mixture over the cooked rice. Garnish with lime wedges, and top each serving with a dollop of sour cream.

Nutrition Facts

497 calories; protein 21g; carbohydrates 52.5g; fat 23.4g; cholesterol 53.6mg; sodium 1840.6mg. Full Nutrition
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