Tiki Chicken

Name: Tiki Chicken
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 2 onions, chopped; 2 tablespoons vegetable oil; 2 tablespoons shredded coconut; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 2 tablespoons ground coriander; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; Salt; 2 pounds boneless chicken breasts, chopped into small cubes; 1 cup tomato sauce; 4 servings cooked basmati rice; Fresh cilantro, for garnish

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Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 4 servings

Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 4 servings

Ingredients

2 onions, chopped

2 tablespoons vegetable oil

2 tablespoons shredded coconut

1 teaspoon garlic paste

1 teaspoon ginger paste

2 tablespoons ground coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt

2 pounds boneless chicken breasts, chopped into small cubes

1 cup tomato sauce

4 servings cooked basmati rice

Fresh cilantro, for garnish

Directions

Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside.
Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes.
Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.