Brazilian Chicken with Coconut Milk

I made this with 4 chicken thighs yesterday and replaced the jalepeno peppers with red chilli peppers and it was really good. I also used canned chopped tomatoes instead of fresh tomatoes. Next time, I'll use less coconut milk (half a can) because there was too much sauce. I also put the chicken back in the sauce at the end and let it simmer for a while and garnished with both parsley and fresh coriander. Next time, I would leave the chicken to marinate overnight because although the sauce was really tasty, the chicken was a little flavourless. Otherwise, delicious!

http://www.food.com/recipe/brazilian-chicken-with-coconut-milk-sauce-307015
Ingredients:

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
3 Tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Method.

1 In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
2 Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
3 Heat 1 tablespoon olive oil in a skillet over medium heat.
4 Place the chicken in the skillet.
5 Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
6 Remove from heat and set aside.
7 Heat the remaining olive oil in the skillet.
8 Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
9 Mix in the tomatoes and continue cooking 5 to 8 minutes.
10 Stir in the coconut milk.
11 You may add additional salt and/or pepper to the sauce, if desired.
12 Serve over the chicken.
13 Garnish with the parsley.