Indian Cury

Ingredients

• 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

Preparation

1. 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.

2. Stir in the turmeric, red chili, and salt. Cook, stirring, for another minute.

3. Add chicken and cook for 1 minute. Stir in coconut milk; cover. Simmer over low heat 10 minutes or until chicken is cooked through.

4. Serve hot, spooned over warm basmati rice.