Chicken Masala
Laura Blaylock
This Indian dish pairs well with the Split Pea Daal.
ingredients
- 4 boneless, skinless chicken breasts
- 2 Tbsp extra virgin olive oil
- 1 onion, chopped
- 1 tsp minced garlic
- 1 Tbsp garam masala seasoning, plus 2 tsp
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup cream of chicken soup, condensed
- 1 cup light coconut milk
- salt and pepper to taste
- 1 cup frozen peas
directions
- 1
Heat olive oil over med/high heat in skillet. Add chicken breasts and cook until browned on both sides. Remove chicken to plate and set aside.
- 2
Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts (whole or sliced into 2 in. cubes) to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an additional 10 minutes.
- 3
Serve over hot rice.
notes
Garam masala is a traditional Indian blend of spices and is avaliable in the spice section of the grocery store.
Source: Laura Blaylock
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