Easy Indian-Style Chicken Recipe

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion and cook until the onion has softened and turned translucent 3 to 4 minutes.

Stir together tomato paste and water and pour into skillet. Stir in chicken and cook until it has firmed and turned white about 5 minutes. Add coconut milk brown sugar chile paste cayenne pepper turmeric salt and pepper.

Bring mixture to a simmer then reduce heat to medium-low cover and continue to simmer until the chicken is tender and no longer pink in the center about 15 minutes. Sprinkle with chopped cilantro before serving.