Allergy free Brazilian coconut chicken recipe

Ingredients

• 1 tsp ground cumin
• 1 tsp ground cayenne pepper
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 double chicken breast, sliced into fillets
• Salt and freshly ground black pepper to taste
• 2 tbsps olive oil
• 1 onion, chopped
• 1 tablespoon finely grated fresh ginger
• 2 green or jalapeno chillies, seeded and chopped (optional)
• 2 cloves garlic, crushed
• 3 tomatoes, seeded and chopped
• 400ml light coconut milk
• Zest of one lime as garnish (optional)
• Fresh coriander or parsley, chopped, as garnish (optional)
• 1 tbsp cornflour (optional)

Method

• In a medium bowl mix the cumin, cayenne pepper, turmeric and coriander.
• Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon of the olive oil in a frying pan over medium heat.
• Place the chicken in the frying pan and cook 10-15 minutes on each side, until no longer pink and juices run clear.
• Remove from heat and set aside.
• Heat the remaining olive oil in the frying pan.
• Add the onion, ginger, chillies and garlic and cook and stir for 5 minutes, or until tender.
• Add the tomatoes and continue cooking 5-8 minutes.
• If you'd like to thicken the sauce more, stir the cornflour into the coconut milk before adding the coconut milk to the tomato mixture.
• Stir in the coconut milk and simmer for 5 minutes.
• Add the chicken at the end to heat through.
• Garnish with the fresh parsley, coriander and/or lime zest.