Ingredients
- Spray of Olive oil
- 8 chicken thighs, skinless, boneless
- 2 teaspoons cumin seed
- 2 teaspoons brown or black mustard seeds
- 1 large onion, diced
- 1 1/2 tablespoons fresh ginger, minced
- 1 tablespoon tumeric
- 1 tablespoon cumin ground
- 14 ounce can diced tomatoes
- 3/4 cup chicken broth low sodium
- 1 cinnamon stick
- 5 1/2 ounces of coconut milk
- 1 teaspoon fresh lime juice
- 1/2 teaspoon maple syrup
- Salt and pepper to taste
- 4 tablespoon cilantro, chopped (optional)
How to Make
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Step 1: In a lightly oiled skillet sear and brown the chicken thighs, remove chicken about 6 minutes
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Step 2: Fry the cumin seeds and mustard seedin in a lightly oiled saucepan until they start to pop about 1 minute. Add onion, ginger, tumeric, and ground cumin, saute for about 3 minutes, add tomatoes. Add the thighs to the pot and the cinnamon stick. Bring to a boil.
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Step 3: Cover and reduce heat, simmer for about 20 minutes, stir occasionaly
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Step 4: Stir in the coconut milk, Heat to piping hot, remove cinnamon stick, add lime juice, maple syrup. Season with salt and pepper continue to cook for a minute or 2 Serve over cooked rice
We hope you enjoy this recipe!
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