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The cooking of the India features many aromatic spices, such as cardamom, black pepper, cumin, coriander and cloves, roasted and ground together to create Garam Masala. This seasoning blend adds the “just-right”, slightly exotic flavor to this easy chicken dish.
1 tablespoon vegetable oil
4 bone-in chicken breast halves, trimmed, about 2 pounds
1 large onion, thinly sliced
2 medium tomatoes, chopped (about 1 1/2 cups)
1 large carrot, peeled and cut into 2-inch julienne strips (about 1 cup)
2 teaspoons McCormick Gourmet™ Garam Masala Blend
1/4 cup McCormick Gourmet™ Garlic Powder, California
1/4 cup McCormick Gourmet™ Sicilian Sea Salt
1/4 cup water
Chopped fresh cilantro
Heat oil in large nonstick skillet on medium-high heat. Add chicken, skin-side down; cook 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer.
Stir in tomatoes, carrot, 1 1/2 teaspoons of the garam masala, garlic powder, sea salt and water, submerging carrot into cooking liquid. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until chicken and vegetables are tender, stirring occasionally. Remove chicken to serving platter; cover with foil to keep warm.
Stir remaining 1/2 teaspoon garam masala into vegetable mixture. Bring to boil. Cook and stir 2 to 4 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired.
• For boneless skinless chicken breasts, prepare as directed, decreasing cook time in Step 2 to 10 minutes.
(Amount per serving)
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