Easy Indian Chicken

• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seed
• 1 Onion (finely chopped)
• 1/4 cup Tomato Paste
• 1/4 cup Water
• 2 lb Boneless, Skinless Chicken Breasts Cubed
• 14 oz Coconut Milk
• 1/2 tsp Brown Sugar
• 1/2 tsp Chili Powder
• 1/2 tsp Curry Powder
• 1 pinch Cayenne Pepper
• 3/4 tsp Ground Tumeric
• 1 tsp Salt
• 1/4 tsp Pepper
• 1/2 cup Chopped Cilantro
• 3 Serrano Peppers (only if you like spice)
• 2 cup Rice

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop.
3. Stir in chopped onion an Serrano peppers, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
4. Cook rice at this point.
5. Stir together tomato paste and water, and pour into skillet.
6. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes.
7. Add coconut milk, brown sugar, chile paste, cayenne pepper, curry powder, turmeric, salt, and pepper.
8. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes.
9. Sprinkle with chopped cilantro before serving.
10. Fantastic when serve with Naan.
11. Enjoy!

vegetable oil, cumin, onion, tomato paste, water, coconut milk, brown sugar, chili powder, curry, cayenne pepper, ground tumeric, salt, pepper, cilantro, serrano peppers, rice

Taken from cookpad.com/us/recipes/365128-easy-indian-chicken (may not work)