Curried Coconut Chicken

By michaelmeiner

Ingredients

• 1/2 cup diced onions
• 4 teaspoons oil
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 2 cans chickepeas
• 1 Tablespoon lemon juice

Details

Servings 1

Preparation

Step 1

In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired.