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If using bamboo skewers, soak them for about 30 minutes. If using metal, no need to do anything!
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Whisk together yogurt, lemon juice, cumin, cinnamon, cayenne, ginger, and salt and pepper until smooth. Stir in the chunks of chicken. Cover and refrigerate for at least an hour.
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When ready to cook, heat a grill to medium-high heat and lightly oil the grate. Thread the chicken onto the skewers; cook until the juices run clear, turning every 3 or 4 minutes. Set aside.
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Heat coconut oil over medium heat in a large skillet. Add garlic and jalapeno and cook until the garlic is fragrant, less than a minute. Add the spices and tomato sauce; stir until combined. Whisk in coconut milk and check to see if it needs salt and pepper. Put the cooked chicken into the sauce, cover, and simmer for about 15 minutes or until the sauce has thickened slightly.
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Serve hot, over rice with cilantro to garnish.