2 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
4 skinless, boneless chicken breast
salt and pepper to taste
1 onion, chopped
1 chilli, deseeded and chopped
2 cloves garlic, chopped
1 can chopped tomatoes
1 can coconut milk
3 sweet peppers (any colour)
bunch of fresh parsley
In a medium bowl mix the cumin, cayenne pepper and turmeric together and rub into the chicken on both sides and season with salt and pepper to taste.
Heat oil in a skillet over medium heat and cook chicken for 10 mins on each side. Remove from heat and set aside.
Cook and stir the onion, chilli and garlic for 5 mins then mix in the tomatoes, coconut milk, sweet peppers and pop the chicken back in the skillet to cook altogether for 5-8 mins.
Garnish with parsley and serve over brown rice.