Source: dLife

Chicken in a vibrant South American coconut sauce.

Servings

1 tsp ground cumin
1 tsp ground cayenne (red pepper)
1 tsp ground turmeric
1 tsp ground coriander
4 boneless skinless chicken breasts
1 pinch salt and pepper (to taste)
2 tbsp olive oil
1 medium onions , chopped
1 tbsp fresh ginger root , minced
2 whole jalapeno pepper , seeded and chopped
2 medium garlic cloves , minced
3 medium tomatoes , seeded and chopped
14 oz canned coconut milk
4 parsley sprigs , chopped

1 In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
2 Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
3 Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet.
4 Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
5 Remove from heat and set aside.
6 Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk.
7 Serve over the chicken. Garnish with the parsley.

Serve with brown rice.