-
1
To make the tomato sauce: over low heat heat oil in a saucepan and then add the onion cook, stirring for 10 minutes or until soft.
-
2
Add garlic and continue stirring for 30 seconds.
-
3
Stir in cumin and turmeric for another 30 seconds.
-
4
Stir in tomatoes, cayenne, salt and pepper.
-
5
Bring mixture to a boil; reduce to low and cook for 30 minutes or until tomatoes are soft, stirring occasionally.
-
6
Stir in tomato paste, if desired (the tomato paste will help give the sauce the bright red color).
-
7
***The sauce can be prepared one day ahead, covered and refrigerated.***.
-
8
With a meat pounder or rolling pin and chicken breasts between waxed paper, pound the chicken to a thickness of 1/4 inch (can be prepared 4 hours ahead, wrapped tightly and refrigerated, bringing to room temperature before continuing).
-
9
Preheat oven to 275-degrees F.
-
10
Reheat sauce over low heat and add minced cilantro, adjust seasoning if desired; cover and keep warm.
-
11
Heat skillet over high heat.
-
12
Pat chicken dry and sprinkle with salt and pepper and brush with oil.
-
13
Cook chicken pieces 1-2 minutes per side or until firm to touch.
-
14
Transfer chicken to oven-proof platter; cover and keep warm in oven while preparing remainder of chicken.
-
15
Divide sauce among plates and top with chicken, garnishing with cilantro if desired.
