Spicy Chicken in Tomato-Coconut Sauce

Ingredients

  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 1 (6 ounce) can Italian-style tomato paste
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 cup water
  • 1 (14 ounce) can coconut milk
  • 1 onion, chopped
  • + 13 more ingredients
    • 4 chicken leg quarters
    • 1 teaspoon olive oil
    • 1 teaspoon onion powder
    • ½ cup sour cream
    • 8 wedges lime
    • 4 cubes chicken bouillon
    • 2 teaspoons salt
    • 2 tablespoons cayenne pepper
    • 1 tablespoon brown mustard seed
    • 2 fresh jalapeno peppers, seeded and chopped
    • 1 teaspoon salt
    • 1 quart water
    • 2 cups uncooked basmati rice

1. Bring the rice and 1 quart water to a boil in a pot. Season with 1 teaspoon salt and onion powder. Cover, reduce heat to low, and simmer 20 minutes. 2. Heat the oil in a skillet, and brown the chicken on all sides. Set chicken aside, and mix in the onion and jalapenos. Cook until tender. Pour...

View full recipe at SpringPad

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