Ingredients
1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)
2 tsp garam masala
2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp chili powder (or just a dash if you're a wimp like me)
1/2 tsp ground coriander
1 lb boneless, skinless chicken breasts, cubed
1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower
1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower
3 T olive oil
1 tsp cumin seeds (I use a little less ground cumin)
1/2 large onion, chopped
3 cloves garlic, minced
1 T grated fresh ginger (I use 1 tsp ground ginger)
1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)
1 can diced tomatoes
1 can tomato paste
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground tumeric
1 can coconut milk
salt to taste
1/2 bunch cilantro for garnish
Directions
1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.
2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.
3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.
1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken
1 bag frozen peas and carrots
1 bag frozen cauliflower
1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers
2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric
1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish
3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.
Amounts for a doubled recipe
1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken
1 bag frozen peas and carrots
1 bag frozen cauliflower
1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers
2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric
1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish
Directions for doubled recipe
1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.
2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.
3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.
3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.
3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.
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