photo by Karen Elizabeth
- Ready In:
- 2 lbs boneless skinless chicken breasts
- 2 tomatoes
- 2 onions
- 4 garlic cloves
- 1⁄4 cup vinegar
- 8 tablespoons butter or 8 tablespoons margarine
- 6 tablespoons vegetable oil
- 1 (14 ounce) can unsweetened coconut milk
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- Puree tomato, onion, and garlic with vinegar.
- Heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
- Add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
- Cut the chicken meat into approximately 2-inch cubes.
- Heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. Careful with spattering and cover if necessary. Cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
- Add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. Make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
- Add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
- Serve over rice, with naan bread, or other Indian sides.
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RECIPE SUBMITTED BY
Retired Navy. Worked one year flying air ambulance, then changed jobs to power plant mechanic. Currently power plant maintenance manager.