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Ingredients
- 1-1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 TB. vegetable oil
- 1 onion, chopped
- 1-3 cloves garlic, chopped (or 1/4-1/2 tsp. PENZEYS MINCED GARLIC)
- 2 15-oz. cans chopped tomatoes (do not drain)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2-1 tsp. salt
- 2-3 tsp. GARAM MASALA
- 1 tsp. CHILI POWDER (we used MEDIUM)
- 1/2 Cup cream or half & half
- 1/4 Cup butter (1/2 stick)
- 1 4-oz. can tomato paste
Details
Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from penzeys.com
Preparation
Step 1
Heat the oil in a large, deep pan over medium heat. Add the onions and cook until tender. Add the garlic and cook for 2 minutes. Meanwhile, put the tomatoes and peppers in a blender or food processor and purée. Add the mixture to the pan along with 1/2 tsp. salt, GARAM MASALA, CHILI POWDER, cream, butter and tomato paste. Mix in the chicken. Cover and cook on a low simmer for 20 minutes. Taste and add more salt as desired. Serve over rice.
Nutritional Information
Servings 7; Serving Size 1 cup (rice not included) (288g); Calories 280; Calories from fat 130; Total fat 15g; Cholesterol 75mg; Sodium 650mg; Carbohydrate 15g; Dietary Fiber 3g; Sugars 9g; Protein 23g.
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