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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By Chef #754579
MA
on March 06, 2012
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I loved it Ths sauce was great. I had left overs but not enough for 2. So for my round 2 I added 1 cup celery a half of onion that I cooked a can of drained beansprouts,Soy sauce,a couple shakes of 5 spice power a shake of chili pepper flakes.I changed countries. I had enough for another meal and it was great!
By glassybaby
on December 30, 2011
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I admit I was skeptical. Canned chicken soup? But wow! This was so amazing, I served it to my Indian friends and they couldn't BELIEVE how authentic it was! They begged me for the recipe, lapped it up, and ate the platter clean. They even fought over the last piece of chicken and the remaining sauce. This is now my standard dinner party dish. In fact, we love it so much, I make it every night. We'll probably never eat anything else again. We've had it for every meal for the last three weeks. Sandra, you really hit this one out of the park! SO GLAD I tried this!!!!!!
By LaineyKY
Lexington, KY
on December 28, 2011
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My daughter, who loves Indian food, said the homemade version was better than her favorite Indian restaurant. I substituted chicked thigh for breast and added red and yellow bell pepper and chunks of fresh mushrooms. Delicious and easy.
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