Chicken Masala

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

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.


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