Chicken Masala

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Servings: 4



  1. Put the chopped chicken tenders in a medium bowl, and add 1 tbs of the garam masala. Sprinkle on a touch (1/4-1/2 tsp) of freshly-ground black pepper and salt. Toss gently; try to get each piece of chicken coated with the spices. Add in the flour, and toss to coat.
  2. Heat 1 tbs of the oil in a large skillet over medium-high. Add the chicken and saute for 2 minutes on each side, until cooked through. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the remaining oil and the diced onions. Saute for 3 minutes; add the garlic and ginger, and saute for an additional minute or two.
  4. Dump in the two cans of tomatoes. Remember, only drain one of the cans. Add the coconut milk. Add in the remaining 2 tbs of garam masala. Season with pepper and salt to taste. Bring the tomato mixture to a boil, then reduce heat to low and simmer for 15 minutes. The sauce should thicken slightly.
  5. Add the chicken back in, and cook until everything is heated through (2-3 minutes).

Store in an air-tight container in the fridge for up to 3 days, and reheat in the microwave.

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