Cooking Instructions

• In a large bowl combine the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt and pepper together.
• Add the chicken to the bowl and rub the spice mixture all over the chicken, so that it's properly coated. Add 2 tablespoons of the oil to a large skillet and heat over medium heat.
• Add the chicken and cook on both sides, until browned and cooked through; should take 6 to 8 minutes per side. Transfer to a plate and cover with foil.
• Add the rest of the oil to the skillet and heat. Add the onion, jalapeno pepper, ginger, garlic and cook until the onion has softened and is translucent; about 5 minutes.
• Add the tomatoes, lemon juice and season with a bit of salt and pepper. Cook for 5 more minutes until the tomatoes soften.
• Stir in the coconut milk and simmer until the sauce thickens, for another 5 minutes.
• Add the chicken back to the skillet and any accumulated juices. Reduce heat to low and cook for another 5 minutes.
• Garnish with parsley and serve.