Chicken Garam Masala
By Le Creuset
Images
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)
Procedure
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
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
Chicken Garam Masala
By Le Creuset
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)
Procedure
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
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