Hungry Bastard

This recipe is absolutely wonderful. I’ve made it three times since I first discovered it. The flavor is amazing! I served ours over Jasmine rice. I’ve been using a rice cooker as opposed to burning a layer in the bottom of a saucepan as I had been previously doing and it turns out perfect! This recipe yields about 2-4 servings, depending on how much you eat. I usually double the recipe since the leftovers often are in high demand! Enjoy!

The Marinade

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste

The Meat

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

The Magic

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 1 cup Coconut Milk
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt, or to taste
• 1 tablespoon corn starch (optional)
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.