Dry Spiced Chicken & Coconut Mango Rice
 
 
Ingredients
  • 1-2 tbsp cooking oil
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 bay leaf
  • 2 medium onions, sliced
  • 3 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 2 pkg (abt 12) chicken thighs, boneless, skinless (or 12 oz chicken breast)
  • cut into 1 ½ inch pieces
  • 1 large jalapeno chili, quarter, scrape out seeds and finely mince
  • ½ tsp black pepper
  • 1 tbsp cilantro for garnish
Instructions
  1. Heat oil in the pan. Add cumin seeds, fennel seeds and bay leaf. When they begin to crackle and lightly brown add sliced onions and fry for 10-15 minutes over a low heat.
  2. Add the ground coriander, chili powder, garam masala, and ground turmeric. Sprinkle a little water and continue to fry over a low heat.
  3. Add the diced chicken and jalapeno pepper and fry, stirring continuously. Sprinkle with more water if needed. Reduce heat and cover, cook for about 10-15 minutes more.
  4. Add black pepper and salt to taste. Remove the lid and cook off any extra moisture by increasing the heat and continually stirring.
  5. Serve garnished with fresh cilantro.
  6. By Meena Pathak
Recipe by Just a Smidgen at https://justasmidgen.com/2011/06/23/crank-up-the-heat-and-soak-up-the-sun/