Garam Masala Chicken With Roasted Vegetables Recipes
GARAM MASALA CHICKEN CURRY RECIPE
Tender pieces of chicken swim in a fragrant golden sauce perfumed by black pepper, cinnamon, cloves, cumin and coriander. If you make the curry ahead of time, and then warm it right before dinner, the flavors and aromas will have a chance to meld, producing a deep and resonantly rich flavor.
Provided by Jenny McGruther
Categories Dinner Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
- Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.
- Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.
Nutrition Facts : Calories 476 kcal, Carbohydrate 8 g, Protein 21 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 124 mg, Sodium 880 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARAM MASALA CHICKEN
This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
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