3 lbs boneless chicken (breasts seem to work best but thighs are also wonderful)
1/2 - 1 lb mushrooms quartered
1/4 large onion (or one small onion or a hand Full of pearl onions)
14 oz can of coconut milk
One can diced tomatoes (strained) or a couple of fresh Roma tomatoes
Olive oil (coconut oil, grape seed oil)
1 tbls minced garlic
1 tbls minced ginger
Dry rub:
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/8- 1 tsp cayenne (depending on your personal heat preference)
Salt and pepper
First rinse and pay dry chicken, then fillet the chicken breasts, salt and pepper both sides.
Next combine your dry rub ingredients and mix, coat all chicken in the rub. Heat a large skillet to medium heat add about a tablespoon of oil (if using grape seed oil you can go med-high heat) cook chicken until internal temp is 155 remove from pan tent chicken with foil. Sauté the onions first then throw in ginger then garlic then mushrooms sauté until cooked (keep heat at medium to avoid burning garlic) add tomatoes cook for about two minutes then stir in coconut milk. Serve over basmati rice.
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