Home

About Me

Articles

Cooking Classes

EatFree on PBS

Mission

Recipes

Shop

Ingredients:

• 2 tablespoons canola oil
• 1.5 teaspoons whole coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black mustard seeds
• 15 curry leaves
• 1 tablespoon sesame seeds
• 3 tablespoons unsalted peanuts
• 2/3 cup red onion, diced
• salt to taste
• 3 green chilis, slit
• 1 tablespoon garlic, minced
• 2 tablespoons unsweetened dried coconut
• 1 teaspoon hot chili powder
• 1/4 teaspoon turmeric
• 1.5 pounds organic chicken tenderloin, cubed
• 1/2 teaspoon agave nectar
• 1/3 cup cilantro, minced

Directions:

1. Heat oil.  Add coriander seeds, cumin, black mustard seeds, and curry leaves.  When mustard seeds pop, add sesame seeds, peanuts, onion, salt, and green chili.  Cook for a few minutes until sesame seeds and onions are golden.  Stir continuously.
2. Add garlic and coconut.  Stir for 30 seconds then add chili powder and turmeric.  Take off heat and blend with 1 cup of water.  Pour back into pan along with chicken and nectar.  Cook covered for 10 minutes or until chicken is done.  Add cilantro off heat and enjoy with 100% whole wheat nan bread or brown rice!