Main Course
Chicken with Garam Masala
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Nothing is more fragrant than homemade Indian food cooked with healthy spices! If you can’t find Garam Masala, substitute with your favorite curry powder.
Serves 4
Ingredients
4 skinless, boneless chicken breasts
1/2 teaspoon salt
1/4 cup flour
1 tablespoon canola oil
1 tablespoon trans-fat free margarine
1/4 cup minced shallots, about 2 small shallots
2 tablespoons ground garam masala
1 tsp ground cinnamon
1/4 cup dry white wine
3/4 cup low-sodium chicken stock
2/3 cup low-fat, plain yogurt
2 tablespoons toasted, silvered almonds
ground nutmeg to taste
Directions
Preheat the oven to 400° F. Season both sides of the chicken breasts with salt. Place the flour on a sheet of wax paper or aluminum foil. Dredge chicken in the flour and shake off excess. In a large heavy skillet, heat the oil until hot but not smoking. Cook the chicken breasts until a golden brown crust forms on both sides, about 7-8 minutes total. Place the skillet into the oven until chicken is cooked through and its center is no longer pink, about 10-15 minutes more.
Remove pan from the oven and place chicken on a platter. Pour off excess oil. Over medium-low heat, in the same pan, sauté shallots in the margarine. Add garam masala and cinnamon and cook for another 1-2 minute without browning shallots, though they will take on some color from the spices.
Add the white wine, scraping any browned bits from the bottom of the pan. Reduce the liquid by half then add chicken stock and simmer 2-3 minutes until the liquid reduces by half. Turn off the heat, add the yogurt. Return the chicken to the pan and season with nutmeg. If you are using yogurt, allow the chicken to cool slightly before stirring it in. Sprinkle with almonds, and serve immediately.
Make It A Meal
Serve with Indian Fried Rice and Spicy Braised Cabbage.
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