This quick and easy garam masala chicken recipe makes for a tasty weeknight dinner. It's a lightened up version of classic butter chicken dish while still having a lot of flavor. Serve it with whole grain basmati rice for a healthy and wholesome meal. Makes 2 generous portions, or 4 lighter portions.
Course
Main Course
Category
Curry
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4
Calories504kcal
AutorElle
Ingredients
3tablespoonextra-virgin olive oil
2small yellow onions,finely chopped
4large cloves garlic,minced
2tablespoonsfreshly grated ginger
1tablespoongaram masala spice
1teaspooncurry powder
1teaspoonground coriander
1/2teaspoonground paprika(sweet)
1/2teaspooncayenne powder
1teaspoonsea salt
generous sprinkle of freshly ground black pepper
500-600gboneless skinless chicken breast halves(preferably organic), cubed
1tablespoontomato paste
1x 400 g can organic diced tomatoes
1/2cupchicken broth(125 ml)
1x 200 ml can organic coconut milk
3generous handfuls spinach,trimmed and chopped
freshly chopped cilantro,to garnish
To serve:
wholegrain basmati rice
Method
Heat the olive oil in a wok or deep pan over medium heat to medium-high heat. Add the onions, garlic and ginger, along with the garam masala, curry powder, coriander, paprika, cayenne, salt, and pepper. Stir to combine and cook, stirring occasionally, until the onion softens.
Add the cubed chicken breast and the tomato paste to the pan. Cook for a few minutes to brown the chicken a little. Stir in the diced tomatoes and chicken broth. Cover with a lid and simmer for 20 minutes over medium to medium-low heat.
Add the coconut milk and mix to combine. Continue to cook on a low simmer for 10 minutes. Then add the spinach and cook for 1-2 minutes, until wilted. Garnish with freshly chopped cilantro and serve the garam masala chicken over whole grain basmati rice. Enjoy!
Notes
If you prefer a creamy tasting curry, try using coconut cream instead of coconut milk.
I like to serve this garam masala chicken with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Couldn’t be easier!