INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK ENJOY DAN:

INDIAN SPICED CHICKEN WITH TOMATO AND COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon vegetables oil

4 skinless, boneless chicken breasts, pounded to 1/3-inch thick

4 garlic cloves, minced

1 thumb-size fresh ginger peeled and finely grated

2 tablespoon tomato paste

2 teaspoon EACH smoked paprika, turmeric, tandoori masala. garam masala and cumin

1 teaspoon EACH ground cardamom, coriander, cayenne and nutmeg

1(12 Oz) can  tomato puree.

1 (19 Oz) can MAE PLOY coconut milk

1 pound small yellow potatoes.

Serve with lemon wedges, yogurt, torn fresh mint , and naan

DIRECTIONS:

1.   In a stock pot add oil over medium-heat when sizzling.

2.   Season chicken and fry until browned (8-10 minutes)

3.   Transfer to a plate.

4.   Add onion, garlic and ginger to the stock pot; sauté for 5-7 minutes.

5.   Add tomato paste and next 5 ingredients until darkened about 4 minutes.

6.   Add chicken broth, tomato puree, and coconut milk, ground cardamom and cayenne and nutmeg season with S. &.P.

7.   Bring to a boil; reduce heat and simmer partially covered about 20 minutes.

8.   Add potatoes to the pot and cook until potatoes are fork-tender about 30 minutes.

9.   Add cooked chicken breasts and cook until heated through about 5 minutes.

10.                Stir in lemon juice.

11.                Serve with lemon wedges, yogurt, torn fresh mint and naan.

ENJOY DAN:                                               BON-APPETITE!!