A nice masala curry.
||Coarsely chop the red onion. Mince the garlic and ginger. Cut up chicken breasts into 1" cubes.
||In a heavy skillet over medium heat, melt the ghee. Brown the cumin and mustard for about a minute, stirring to keep from burning.
||Add the red onion to the skillet with 1 olive oil. Saute for 2 minutes.
||Add the ginger and garlic to the skillet and reduce the heat to medium-low. Continue to saute until the onions turn dark purple, 5-10 minutes.
||Add the tomatoes. Simmer until the liquid is reduced by about a quarter 15-20 minutes. Add salt and pepper to taste.
||Turn the heat back up to medium and add the raw chicken. Continue cooking until chicken is about half cooked 5-10 minutes, then reduce the heat back to medium-low.
||Add the garam masala, chili power and turmeric. Simmer until the oil separates and the sauce is the consistency you desire.
||Serve with rice or boiled potatoes and warm naan.
There are 126 calories in 1 serving of Chicken Masala.
Calorie split: 44% fat, 10% carbs, 46% protein.
Amount Per Serving
% Daily Values*
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