1-Mix 1 teaspoon each of ground cumin, cayenne pepper, turmeric, and ground coriander with ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl, then coat 4 boneless, skinless chicken breasts evenly with the spice blend.

2-Heat 2 tablespoons of olive or coconut oil in a skillet over medium heat and cook the chicken for 6 to 8 minutes per side until browned and thoroughly cooked, then set aside covered to keep it warm.

3-Add the remaining 1 tablespoon of oil to the skillet and sauté 1 medium chopped onion, 1 seeded and chopped jalapeño pepper, 1 tablespoon fresh chopped ginger, and 3 minced garlic cloves until the onion is soft and translucent, about 5 minutes.

4-Stir in 3 small chopped tomatoes and 2 tablespoons freshly squeezed lemon juice, season with salt and pepper, and cook for another 5 minutes until the tomatoes soften.

5-Pour in 14 ounces (approx. 414 ml) of unsweetened coconut milk, stir well, and simmer for around 5 minutes until the sauce thickens slightly. Return the chicken and any accumulated juices to the skillet, reduce heat to low, and cook together for an additional 5 minutes.

6-Garnish with 2 tablespoons fresh chopped parsley or cilantro before serving. For a twist, try serving it with sides from our recipe for spiced chicken lentil mulligatawny, which adds even more depth to the meal.