INDIAN TOMATO-CILANTRO CHICKEN

Do you like flavor? Like… lots and lots of flavor? I sure hope you do, because there’s a TON of flavor in this one. And also because I’m not sure why you would be reading a food blog if you don’t like flavor. Lots and lots of it. Just look at these lemons! And cilantro! And tomatoes! Those beautiful little tomatoes came from the garden of my incredibly amazing and wonderful friends Tracy and Katie. They were the best tomatoes I had all summer.

INDIAN TOMATO-CILANTRO CHICKEN

Ingredients
Chicken Marinade
  1. 1 teaspoon chili powder
  2. 1/2 teaspoon salt
  3. 1 tablespoon lemon juice
  4. 2 large boneless, skinless chicken breasts cut into bite-sized chunks

Tomato-Cilantro Sauce
  1. 1 bunch of fresh cilantro, bottom two inches of stems removed
  2. 4 cloves of garlic
  3. 3 Serrano chilies, seeds and membranes removed
  4. 1/8 cup fresh lemon juice
  5. 1 tablespoon water
  6. 3 tablespoons vegetable oil
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/2 teaspoon red pepper flakes
  9. 1/2 teaspoon cumin seeds
  10. 2 medium yellow onions, chopped
  11. 2 tablespoon brown sugar
  12. 1 tablespoon minced ginger root
  13. 2 medium tomatoes, diced
  14. 1 teaspoon turmeric
  15. 1 teaspoon ground cardamom
  16. 1/3 cup canned unsweetened coconut milk
  17. 1/2 cup water

Instructions
  • Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
  • Meanwhile, place the cilantro, garlic, Serrano chilies, 1/2 tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
  • Heat the grapeseed oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
  • Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.