Coconut Milk Chicken

Combine the earthy flavors of cumin, a pinch of heat from cayenne pepper, and turmeric's vibrant hue with the warm, aromatic essence of coriander in a spacious mixing vessel. Add the protein-rich chicken to this blend and sprinkle it with a pinch of salt and pepper, allowing the seasonings to penetrate the meat evenly.

Heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Sear the chicken in this hot oil until it reaches an internal temperature of at least 165 degrees F (74 degrees C), a process that typically takes around 10 to 15 minutes per side. Once cooked, transfer the chicken to a serving dish and set it aside.

In the same skillet, heat an additional 1 tablespoon of olive oil over medium heat. Sauté a mixture of onions, jalapeño peppers, ginger, and garlic in this hot oil until the onions are tender and have developed a rich flavor, approximately 5 minutes. Introduce the juicy tomatoes to this mixture and cook until they have softened, taking around 5 to 8 minutes. Stir in the creamy coconut milk and allow the sauce to warm through, achieving a harmonious balance of flavors.

Pour this delectable sauce over the chicken and garnish with fresh parsley, adding a pop of color to this satisfying dish.