Time 45m Yield 4 Number Of Ingredients 14 Steps:
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 olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 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 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. Serve over the chicken. Garnish with the parsley.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine. Allow to marinate for 1 hour. Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened. Add the meat/chicken and marinade to the pan and cook. Add the ketchup and mustard. If it looks a bit dry, add a few tablespoons of water and cook a little longer. When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL. Serve with steamed white rice. *This should be cooked quickly so the meat doesn’t toughen.
