Cooking Instructions

• In a large bowl, mix the cayenne pepper, turmeric, coriander, cumin, salt and pepper.
• Add the chicken breasts and coat thoroughly with the spices. This can be covered and left in the fridge to marinade for 30 minutes if you wish.
• Place the jalapeno, grated ginger and garlic into a food processor. Pulse until finely chopped, then add the lemon juice to bring the mixture into a paste.
• Heat the olive oil in a large skillet or pan over a medium heat. Add the chicken breasts and cook for about 6 minutes each side until browned. Remove the chicken from the pan and set aside.
• Sauté the onions until translucent.
• Add the jalapeno mixture and cook for 2 minutes, stirring thoroughly.
• Add the chopped tomatoes and cook for 5 minutes.
• Add the coconut milk, stir to mix and then return the chicken breasts to the skillet. Cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
• Serve and enjoy!