Ingredients
Scale
- 1 (14.5 oz) can diced tomatoes
- 4 boneless, skinless chicken breasts (about 1 1.2 lbs), cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/4 cup onion, finely chopped
- 1 tablespoon garam marsala
- 2 garlic cloves, minced (or 1/2 tsp. garlic powder)
- 2 teaspoons grated fresh ginger
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro
- Cooked Rice
Instructions
- Pulse the tomatoes in a food processor or blender until coarsely ground.
- Pat the chicken dry then season with salt and pepper. Add the oil to a large skillet set over medium-high heat. When the oil is hot, add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove to a plate, cover with foil and set aside.
- Reduce the heat to medium and add the onion, about 5 minutes, or until softened. Stir in the garam marsala, garlic and ginger and cook just until fragrant, about 30 seconds. Add the tomatoes and bring the mixture to a simmer, reduce heat, cover and cook for 3 minutes.
- Stir in the cream and add cooked chicken pieces (and any accumulated juices) to the pan. Allow the sauce to simmer about 5 minutes. Stir in the chopped cilantro and season to taste with salt and pepper. Serve over rice.
- Cook Time: 20 minutes
- Category: Main Dishes