Cumin and Coconut Chicken

  • Serves: 3 people
  • Prep Time: 45 minutes



  1. In a large pot heat a 1/8 cup of oil and add your cardamom, cumin seeds and chili for 5 minutes.
  2. Add your onions and cook down until slightly browned.
  3. Add your garlic paste, chicken cube and spices and toast for 7 minutes add your chicken and cover it allowing it to cook slightly.
  4. Add the coconut milk and the water and cover the chicken allowing it to cook for about 30 minutes on low heat.
  5. Take off the heat when the liquid has evaporated and thickened. Allow to rest for 30 minutes reheat and serve with rice.
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