4 servings (serving size: 3/4 cup)
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

Directions

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.

Nutritional Facts

Calories:219
Fat:12g (sat 3g,mono 4g,poly 3g)
Cholesterol:71mg
Protein:24g
Carbohydrate:4g
Fiber:1g
Iron:2mg
Sodium:145mg
Calcium:18mg

Serving Size

1