Chicken and Pea Masala8:20 AM
This Indian dish was prepared much easier than most because I took a few shortcuts. I didn’t have time to go to every type of grocer, so I stuck with the one nearby. I was originally going to prepare Bon Appetit’s Paneer Curry, but I improvised. My neighborhood grocery store had a can of classic masala sauce, which I used to replace some of the ingredients I didn’t have. I will make this dish over and over again. It’s incredible with some basmati rice and either garlic bread or naan. I am so happy the recipe made so much because there are leftovers! I know what I’ll be having for lunch!
Want more yummy Indian dishes, try: Palak Paneer, Lentils Curry, Turkey Keema, or Indian Spiced Chicken.
What You Will Need:
1 lb thinly sliced boneless, skinless chicken breast, cut into 1 inch cubes
1 (28 oz) can crushed tomatoes
1 can of JYOTi Class Masala Sauce
1 medium yellow onion, finely chopped
2 large garlic cloves, minced
2 T fresh ginger, minced
1 (10 oz) bag frozen peas, thawed
1 C uncooked basmati rice
1 tsp unsalted butter
What You Already Have:
2 T flour
1 tsp turmeric
2 tsp ground coriander
1 tsp cumin seeds
Dash of salt
Large non-stick skillet
Medium sauce pan with lid
Plate lined with paper towel
1) Coat chicken with flour in medium bowl.
2) Heat 2 T olive oil in large skillet, add chicken. Cook chicken until browned on both sides. Transfer to plate lined with paper towel.
3) Heat 2 T olive oil in skillet. Add cumin and onion. Cook until onions are translucent.
4) Add ginger, garlic and coriander to skillet. Cook for one minute.
5) Add masala sauce and 3/4 can of tomatoes skillet. Reserve remaining tomatoes for another use. Stir in about ½ C water. Bring to boil, cover and simmer for about 15 minutes.
6) While sauce is cooking, prepare rice.
7) Mix rice, butter, salt and 1 ¾ C water to medium sauce pan. Bring to boil, reduce to simmer and cover. Cook for 15 minutes. Remove from heat.
8) Remove lid from sauce and add chicken and peas. Cook until heated through.
9) Serve with rice.