I’ve been scouring the web for Middle Eastern recipes. I go through obsessive phases when it comes to cooking – just ask my husband – and the Middle East is my current thang. I even went to saffron.com and ordered me a tin of saffron and made saffron basmati rice (see pic) even though I swore off rice. Anyways, I came across this recipe on The Spice Spoon and knew I had to try it! Hello?! Cilantro? Ginger? Those are like, my favorite flavor bursters. I got a little creative the first time I made this by replacing the coriander powder with curry powder, and used tomato paste instead of fresh tomatoes. And WOW, it turned into an awesome curry. I didn’t document that recipe though, since we had just moved into our new townhome and all we had were paper plates to eat off of, and they don’t look very pretty in pictures.
Anyways, I was craving it again today. But this time I was out of curry powder so I ended up following the Spice Spoon recipe more closely. It is delicious!
- 2 chicken breasts – cubed
- 2 inch knob of ginger – cubed
- 1/2 onion – chopped fine
- 1 tsp coriander powder
- 1 tsp tumeric powder
- 1 tsp salt
- chili * optional
- 6oz can of tomato paste
- 4 bunch cilantro – chopped
- Pour a tbsp of oil into a pan and sautee the onions until half translucent
- Add the ginger and continue to heat in the pan until fragrant (around 1 min)
- Add the corainder, tumeric, salt, chili and tomato paste and mix it around
- This may feel awkward, but combine the chicken into the paste and mix it around so the chicken is covered with the paste.
- Cover the pan until the chicken is done, stirring around occasionally.
- Toss the chicken with the fresh cilantro.
- Serve with rice, beans, bread – whatever you prefer – and enjoy!