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    Servings: Not specified

    Directions

    1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. 2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute. 3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. 4. Serve hot, spooned over warm basmati rice.

    Ingredients
    • 1/2 teaspoon mustard seeds, crushed
    • 1/4 teaspoon cumin seeds, crushed
    • 1 cup canned diced tomato, drained
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground red chili
    • 1/4 teaspoon salt
    • 1 pound (about 1 3/4 cups) cubed cooked chicken breast
    • 3/4 cup light coconut milk

    Parsed from recipe text (no separate ingredient records).
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