Friday, November 30, 2012

Garam Masala Spiced Chicken

Yes, I get it. It seems like all I post are chicken recipes. Well---I guess that's because dinner is the only meal I cook these days, and we eat a lot (repeat: a lot) of chicken breasts. We keep kosher, so we don't do any pork or shellfish. My husband is on IP too, and he finds that eating beef slows his losses down over the week. So, chicken it is!

Lucky for me (and now for you), I put together this delicious recipe using once of my favorite spices, Garam Masala. If you aren't familiar with this Indian spice blend, it is a mix of spices usually including pepper, cloves, cinnamon, cardamom and cumin. You can find it with the spices at most grocery stores. It is very aromatic and is great with chicken.

I made this version without tomatoes as we are steering clear of restricted vegetables. I've listed it both ways so you can choose for yourself. It was scrumptious without, and would probably be even better with a little tomato included. I served with some roasted asparagus and salad (of course). It would also be great served over some cauliflower rice or with some curry roasted cauliflower. I'll post that recipe another day!

Garam Masala Spiced Chicken 

1 tbsp. olive oil
2 leeks, sliced thinly (white part only)
2 tbsp garam masala
1 tsp. kosher salt
2 1/2 tbsp grated fresh ginger (I used jarred)
2 1/2 tbsp minced fresh garlic
1 1/2 tbsp chili powder (you could also use curry powder for a slightly different flavor)
3/4 cup diced tomatoes
2 lbs boneless, skinless chicken breasts, cut into smallish chunks

Heat the a large skillet on medium. Add the oil and heat. Add leeks, garam masala and salt and combine well.

Cover the skillet and cook until leeks are nice and soft, about 10 minutes. Stir occasionally to avoid sticking.

Now add in the ginger, garlic, and chili powder. If you are using tomatoes, add them as well. If not, add 1/4 cup of water. Cover and cook for about 5 minutes. It should seem like a thick sauce, so add more water if it gets dry. Just add 1/4 cup at a time and stir, give it a minute and then see if more is needed. Sorry--the image got a little fogged up from the steaminess!

Add the chicken and stir well to get each and every piece covered with the tasty sauce. Cover and cook for about 10 minutes until the chicken is cooked through. Again, if the sauce gets dry just add 1/4 cup of water and stir as needed.

Sometimes when I make this I throw in some veggies once the chicken is about 90% cooked through. Tonight I added a few cups of shredded green cabbage and let them cook down into the sauce. Super yummy and a nice way to do a one pot meal. You could also chop up some cauliflower and do the same thing.

Don't forget the garnish (I say though I usually do)! You could sprinkle some cilantro on at the end for a garnish, which would be lovely. I was out so we didn't use it this time. Also, you could use hot sauce if you want to suit your own tastes.

Serve and enjoy! So delicious!!

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