The cooking of India capabilities many fragrant spices, which include cardamom, black pepper, cumin, coriander, and cloves, roasted and floor collectively to create Garam Masala. This seasoning blend adds the “simply-proper”, slightly extraordinary flavor to this smooth chicken dish.
INGREDIENTS
4 Servings
1 tablespoon vegetable oil
4 bone-in chicken breast halves, trimmed, about 2 pounds
1 large onion, thinly sliced
2 medium tomatoes, chopped (about 1 1/2 cups)
1 large carrot, peeled and cut into 2-inch julienne strips (about 1 cup)
2 teaspoons McCormick Gourmet™ All Natural Garam Masala Blend
1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup water
Chopped fresh cilantro
INSTRUCTIONS
1 Heat oil in a large nonstick skillet on medium-high heat. Add chicken, skin-side down; cook 5 to 6 minutes or until lightly browned. Turn chicken; add the onion. Cook and stir onions 3 to 4 minutes longer
2 Stir in tomatoes, carrot, 1 1/2 teaspoons of the garam masala, garlic powder, sea salt, and water, submerging carrot into cooking liquid. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken and vegetables are tender, stirring occasionally. Remove chicken to serving platter; cover with foil to keep warm
3 Stir remaining 1/2 teaspoon garam masala into vegetable mixture. Bring to boil. Cook and stir 2 to 4 minutes to reduce the liquid and thicken the vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired
INGREDIENTS
4 Servings
1 tablespoon vegetable oil
4 bone-in chicken breast halves, trimmed, about 2 pounds
1 large onion, thinly sliced
2 medium tomatoes, chopped (about 1 1/2 cups)
1 large carrot, peeled and cut into 2-inch julienne strips (about 1 cup)
2 teaspoons McCormick Gourmet™ All Natural Garam Masala Blend
1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup water
Chopped fresh cilantro
INSTRUCTIONS
1 Heat oil in a large nonstick skillet on medium-high heat. Add chicken, skin-side down; cook 5 to 6 minutes or until lightly browned. Turn chicken; add the onion. Cook and stir onions 3 to 4 minutes longer
2 Stir in tomatoes, carrot, 1 1/2 teaspoons of the garam masala, garlic powder, sea salt, and water, submerging carrot into cooking liquid. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken and vegetables are tender, stirring occasionally. Remove chicken to serving platter; cover with foil to keep warm
3 Stir remaining 1/2 teaspoon garam masala into vegetable mixture. Bring to boil. Cook and stir 2 to 4 minutes to reduce the liquid and thicken the vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired
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