CHICKEN MASALA

SERVE THIS WITH....

Rice and Long beans.....or Roasted Potatoes ......and Grilled Corn....or with some Toasted French Bread....and a Cucumber Salad...or serve with some warm Pita Bread and Potato Salad....or with Roti .....and an Avocado Salad

INGREDIENTS



• 1 lb Chicken breast fillets 
• 4 Limes
• 2 Scotch Bonnet peppers, chopped finely with most of the seeds removed
• Salt and Pepper
• Enough Canola oil to cover the bottom of your pan about 1/8 of an inch deep
• 1 large Onion, chopped
• 2 Shallots, finely chopped
• 4 cloves Garlic, finely chopped
• 3 tbsp Garam Masala spice
• 2 Bay leaf
• 2 small or 1 large Bouillon chicken or vegetable stock cube
• 1/2 cup Heavy cream or Coconut Milk
• 1 bunch Cilantro

DIRECTIONS

1. Wash the chicken breasts well, cut into bite size pieces and put in a bowl with the juice of 4 limes and enough water to cover the chicken, let soak for a few minutes while you prep the other ingredients.
2. Strain and dry the chicken pieces with paper towels.
3. Season with salt, pepper and 1 teaspoon of the masala spices. 
4. Bring your pan to about a medium high heat and add the oil.
5. Add the chicken and brown lightly, do not cook through.
6. Add the onions, masala spices and the bay leaves and stir for a minute, then add the rest of the vegetables.
7. Dissolve the bouillon cubes in 1/2 a cup of water and add to the pan. Stir to combine.
8. Add the 1/2 cup of Cream or coconut milk and continue to stir until combined.
9. If the sauce looks too dry, add some water to the pan, keeping in mind that this still has to stew for about 10 minutes until the chicken is completely cooked through.
10. Top with Cilantro leaves and serve warm.

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Make your own 
Garam Masala

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