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Chicken Garam Masala

Serves: Makes 8 servings

Ingredients:

  • 1 lb. boneless, skinless chicken thighs
  • 3 tablespoon all-purpose flour
  • 1 teaspoon salt, divided
  • 3 tablespoon olive oil, divided
  • 2 tablespoon garam masala
  • 2 tablespoon finely grated gingerroot
  • 4 minced garlic cloves
  • 1 large onion, cut into 1-inch pieces (approximately 2 cups)
  • 1 medium red bell pepper, cut into 1-inch pieces
  • ½ cup reduced-sodium chicken broth or water
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup light coconut milk
  • 2 tablespoon fresh cilantro
  • Hot, cooked basmati rice (optional)


Procedures:

Remove any visible fat from chicken thighs and cut into 2-inch pieces. Combine flour and ½ teaspoon salt in medium bowl. Add chicken pieces, toss to coat.

Add one tablespoon of the oil to Saucier; set over medium heat. When oil begins to shimmer, add half of chicken pieces cooking 3 to 4 minutes until golden brown turning once. Remove to a plate. Add 1 tablespoon of remaining oil, repeat browning step with remaining chicken pieces. Remove chicken to plate.

Turn heat to low; add remaining oil and garam masala. Cook and stir 1 minute until fragrant. Add ginger and garlic, cook and stir 1 minute. Increase heat to medium; add onion, bell pepper and remaining salt. Sauté about 1 to 2 minutes or until beginning to soften. Add chicken broth and stir to remove any brown bits from bottom of Saucier. Cover; simmer on medium heat 5 minutes.

Add tomatoes, cover and simmer 10 to 15 minutes stirring occasionally. Nestle chicken back into sauce; cover and simmer 5 to 10 minutes or until chicken is cooked through. Remove from heat and stir in coconut

by Le Creuset

 
 
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