Garam Masala Chicken
Original recipe makes 4 servings
1 tablespoon olive oil 4 (3 ounce) skinless, boneless chicken breast halves
1 bunch green onions, chopped
1 1/2 cups chopped tomatoes
1 teaspoon garlic salt
1/4 cup water 2 teaspoons garam masala (buy it in your local Asian food store)
Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally. Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the centre and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C). Serve with white basmati rice and a raita salad (See below).
Salad Raita Ingredients
2 cups thick plain Yogurt (make sure its not sour. I use fat free Greek yogurt for more protein)
1 large cucumber (half grated and half chopped)
1 punnet cherry tomatoes cut in halves 1 small white onion finely chopped (can replace with spring onion)
Small handful of fresh coriander Salt to taste ( try the black salt available in Indian stores. More authentic)
Half a squeezed lemon.