Chicken Masala
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 66
- Sodium
- 768
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
4 chicken breast halves without skin
1/3 cup all-purpose flour, for dredging
2 tablespoons canola oil1 onion, chopped
1 teaspoon minced garlic
1 tablespoon garam masala seasoning, plus 2 teaspoons
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup cream of chicken soup, condensed
1 cup light coconut milk
Salt and pepper
1 cup frozen peas
Cooked white rice, to serve
Directions
- Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
- Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
- 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 to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
- Serve hot with white rice.
- Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.