Servings	Prep Time	Cook Time
3-4 Servings	15 minutes	30 minutes

Recipe Notes

• If you don’t have coconut milk, or prefer not to use it, that is fine. The chicken will be really flavourful without it.
• This dish freezes really well. Make a double or triple batch and freeze for quick future meals.

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INGREDIENTS

• 1 Tablespoon Oil
• 1 Tablespoon Cumin Seeds
• 5 or 6 Cardamom Pods, seeds removed (or 1/2 Teaspoon Ground Cardamom)
• 1 Teaspoon Mustard Seeds

The above three spices can be replaced with 2 Teaspoons Curry Powder if you like.

• 3 Cloves Chopped Garlic
• 1 Teaspoon Ginger about 1/2 inch
• 3/4 Cup diced onion
• 1 Teaspoon salt
• 1 Cup diced tomatoes
• 1 Teaspoon Tumeric
• 1 Teaspoon Cumin
• 1 Teaspoon Coriander

The above three spices can be replaced with 1 Tablespoon of Garam Masala spice blend if you like.

• 2 – 3 Chicken Breasts Diced
• 1 Can Coconut milk

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DIRECTIONS

1. Heat oil in pan

2. Add cumin, cardamom and mustard seeds

3. Let cook for about one minute

4. Add onion, garlic, and ginger

5. Cook for 2-3 minutes

6. Add Chicken. Cook 3-4 minutes on high heat (won’t be cooked all the way through)

7. Add salt, tomatoes,  tumeric, cumin and coriander

9. Cook until chicken is cooked through and has a temperature of 165° Fahrenheit (75° Celsius)

10. Add coconut milk. Turn heat down and cook for at least 5 – 10 minutes