Masala Mackerel Recipes
CHICKEN MASALA
Steps:
- Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside.
- Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside.
- Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes.
- Serve hot with white rice.
- Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store.
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- Put the rice in a medium saucepan with the coconut milk and 75ml of boiling water, plus a pinch of salt. Bring to the boil, stir, then arrange the beans and Tenderstem on top of the rice. Cover with a close-fitting lid, reduce the heat to low and leave to cook, undisturbed, for 10 minutes.
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- Whiz the chopped coriander, lime zest, juice and yogurt in a small processor until combined, then season to taste.
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