Prep 5 mins
Cook 40 mins
This fabulous dish from Semi-Homemade Cooking with Sandra Lee is a delicious, easy Indian dish that is pretty close to authentic! You are sure to enjoy!
- 4 skinless chicken breast halves
- 1⁄3 cup all-purpose flour, for dredging
- 2 tablespoons canola oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 tablespoon garam masala, plus
- 2 teaspoons garam masala
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1⁄2 cup cream of chicken soup, condensed
- 1 cup light coconut milk
- salt and pepper
- 1 cup frozen peas
- cooked white rice, to serve
- Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
- Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
- Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
- Serve hot with white rice.
Did not care much for this. The flavor reminded me of the Quaker Oatmeal individual packets of apple cinnamon oatmeal. I added a bit of curry powder to the left overs and that seemed to help. Served with Coconut Rice.