Beginner'S Indian Curry

• 1/2 teaspoon mustard seeds, crushed
• 1/4 teaspoon cumin seeds, crushed
• 1 cup canned diced tomato, drained
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red chili
• 1/4 teaspoon salt
• 1 pound (about 1 3/4 cups) cubed cooked chicken breast
• 3/4 cup light coconut milk

1. Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly.
2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.
3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.
4. Serve hot, spooned over warm basmati rice.

mustard seeds, cumin seeds, tomato, vegetable oil, ground turmeric, ground red chili, salt, chicken, light coconut milk

Taken from www.myrecipes.com/recipe/beginners-indian-curry (may not work)