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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This can also be served as a stew with pita breads, but I like it served atop rice. Canned tomatoes can be substituted for the fresh if you like (sometimes I like to use the fire roasted canned tomatoes). Ingredients:
4 chicken breasts, diced |
1/2 teaspoon garam masala |
1/2 teaspoon salt |
1 tablespoon extra virgin olive oil |
2 garlic cloves, minced |
2 cups chicken stock |
1 lemon, juice of |
2 tomatoes, roughly chopped |
1 bunch fresh cilantro, chopped |
hot chili sauce |
cooked rice, 4 servings (i like basmati or jasmine) |
Directions:
1. Mix together the spice and salt and sprinkle over the chicken.
2. Heat oil in a large saute pan, and cook the chicken for 2-3 minutes on each side until golden brown.
3. Add garlic, hot chicken stock, and lemon juice.
4. Add tomatoes, then gently simmer for 10-15 minutes.
5. Stir in chopped cilantro.
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