Indian Style Cilantro Chicken
I often find myself looking for a new low carb recipe that is easy to put together on a work night. I can across a recipe for Indian Tomato Cilantro Chicken at Wanderlustkitchen.com. You can find it at the following link: http://thewanderlustkitchen.com/indian-tomato-cilantro-chicken/
Although Anetta’s recipe sounded delicious as written, I opted to make a few changes. After reviewing the marinade ingredients, I decided to add in some minced garlic and red pepper flake. I also changed the sauce ingredients up ever so slightly. I opted to add in some green onion and to leave out the cardamom and sugar. If I had the cardamom, I certainly would have used it but I didn’t and it turned out quite fine without it.
My Indian Style Cilantro Chicken came together pretty quickly. I cubed my chicken and marinaded it for an hour. Next time I make this I will do this before I go to work. While the chicken marinaded, I prepared my other ingredients. I started by making my paste using my food processor. Next, I cut up my onion and chopped my tomatoes. I used 5 Campari Tomatoes instead of the 2 medium sized ones call for in the original recipe.
Once my chicken had marinaded for an hour, I removed it from the refrigerator. I covered the bottom of a heavy frying pan in Extra Virgin Olive Oil and added in my black pepper, red pepper flakes, cumin, and onions. As I mentioned earlier, I opted to omit the sugar. I allowed my onions to sauté for 8-10 minutes and then added in my chicken. I continued to cook this mixture for 4-5 more minutes stirring frequently.
Once my chicken was lightly browned on all sides, I added in my ginger, turmeric, tomatoes, and paste and allowed it to coat the chicken. I love how fresh the ingredients are in this dish and how vibrant it is.
After allowing the tomato cilantro mixture to mingle with the chicken for a few minutes. I added in a 1/2 cup of coconut milk. It took me a while to find this in my supermarket. The unsweetened coconut milk I used can in a can.
Lastly, I turned the heat down to low and allowed the dish to simmer for about 20 minutes. When the dish was done, the chicken had really absorbed the flavor of the sauce and was very tender. This would be great served over some rice. However, it also tasted wonderful just served on a plate.