This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!
I need to ask you something.
Do you like flavor? Like… lots and lots of flavor?
I sure hope you do, because there’s a TON of flavor in this Indian tomato cilantro chicken recipe.
And also because I’m not sure why you would be reading a food blog if you don’t like flavor. Lots and lots of it.
Just look at these lemons! And cilantro! And tomatoes!
Those beautiful little tomatoes came from the garden of my incredibly amazing and wonderful friends Tracy and Katie.
They were the best tomatoes I had all summer.
I cannot believe how quick and easy this Indian tomato chicken was to put together.
I threw this together in under a half-an-hour, but if you were feeling particularly ambitious you could marinate the chicken for an hour or so in the fridge before cooking.
As are many of the dishes created in my kitchen, this invention came from a mixture of necessity and questionable caffeine consumption.
Isn’t that how you cook?
Drink a ton of coffee and then realize you have nothing to eat so you grab random items out of your fridge/pantry/freezer/grocery bags in your basement (no?), mix it all together, and consume?
Well, anyway, I’ve done your dirty work by putting together this Indian cilantro chicken recipe for you.
This is delicious by itself, or would be wonderful over a bed of rice or egg noodles.
I think serving it with a few pieces of warm naan bread would constitute a national holiday.
Please try this with some naan and report back!
Here’s the Recipe!
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 large boneless, skinless chicken breasts cut into bite-sized chunks
- 1 bunch of fresh cilantro, bottom two inches of stems removed
- 4 cloves of garlic
- 3 Serrano chilies, seeds and membranes removed
- 1/8 cup fresh lemon juice
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin seeds
- 2 medium yellow onions, chopped
- 2 tablespoon brown sugar
- 1 tablespoon minced ginger root
- 2 medium tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1/3 cup canned unsweetened coconut milk
- 1/2 cup water
- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
- Meanwhile, place the cilantro, garlic, Serrano chilies, 1/2 tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the grapeseed oil in a wok or heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
- Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
- Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
- Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes.
- After ten minutes, uncover the pan and taste the sauce. If it is too spicy, add more brown sugar. Add salt and black pepper as needed.
Amount Per Serving: Calories: 272|Total Fat: 14g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 11g|Cholesterol: 51mg|Sodium: 349mg|Carbohydrates: 19g|Fiber: 3g|Sugar: 10g|Protein: 21g|
Nutrition information has been auto-calculated for your convenience.
October 4, 2013 | Last Updated on October 10, 2019 by Linda