1\/2 teaspoon mustard seeds, crushed
\n1\/4 teaspoon cumin seeds, crushed
\n1 cup canned diced tomato, drained
\n1 tablespoon vegetable oil
\n1\/4 teaspoon ground turmeric
\n1\/4 teaspoon ground red chili
\n1\/4 teaspoon salt
\n1 pound (about 1 3\/4 cups) cubed cooked chicken breast
\n3\/4 cup light coconut milk<\/p>\n
Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add to the seeds. Cook 1 minute, stirring constantly. Stir in the turmeric, red chili, and salt. Cook while stirring for another minute. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through. Serve hot, spooned over warm basmati rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 teaspoon mustard seeds, crushed 1\/4 teaspoon cumin seeds, crushed 1 cup canned diced tomato, drained 1 tablespoon vegetable oil 1\/4 teaspoon ground turmeric 1\/4 teaspoon ground red chili 1\/4 teaspoon salt 1 pound (about 1 3\/4 cups) cubed cooked chicken breast 3\/4 cup light coconut milk Heat a large skillet over medium heat. Add the mustard and cumin seeds. Cook 2 minutes or until seeds are fragrant, stirring frequently. Combine the tomato and oil in a small bowl; add…<\/p>\n