Brazilian Chicken Curry

I'm so glad that I found this recipe. I cook a lot of curry dishes, but this one definitely has a different flair. It has definitely become one of my favorites and it pretty easy to make. Hope you enjoy!
Brazilian Chicken

1 tsp cumin
1 tsp cayenne
1 tsp turmeric
1 tsp coriander
4 chicken breasts cut in chunks (I use Smart Chicken, no antibiotics, etc)
salt and pepper
1 can diced tomatoes drained or 3 fresh tomatoes chopped
2 tbsp coconut oil
1 onion
1 tbsp ginger
2 jalapeno peppers seeded and chopped
3 cloves garlic minced
1 can coconut milk


Mix cumin, cayenne, turmeric, coriander and salt and pepper in a bowl. Toss the chicken chunks in the mixture.
Heat 2 tbsp oil in skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Remove onion mixture and set aside.
Heat 2 tbsp coconut oil in a skillet over medium heat. Place chicken in skillet. Cook 10-15 minutes until no longer pink and juice runs clear.
Mix in tomatoes and cook 5 to 8 minutes. The acid in the tomatoes will loosen up the spices on the bottom of the skillet. Add onion mixture. Stir in coconut milk. Serve over rice. Also good with avocado chunks added to each serving. Cilantro also makes a great garnish. If you don't like things hot, than omit the jalapenos. I leave them out a lot because it's a little too spicy for my kids!