Ingredients
2 tsp paprika
1 tsp minced garlic
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp crushed red pepper
2 tbsp butter
1 1/2 lbs boneless skinless chicken breast, cubed
1 medium onion, chopped
2 tbsp lemon juice
1 can diced tomatoes, undrained
1/3 heavy cream
1 tbsp cornstarch
1/2 tsp salt
Directions
1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spices except red pepper; cook and stir 1 minute.
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice or naan bread, if desired.
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