Garam Chicken Masala

It's hard to believe that I went the first two decades of my life without having experienced Indian food...

Photo via Anjali Pathak

...making for another item on the #BlacksburgFail list --- no Indian food (if I remember correctly).


INGREDIENTS

• 1-1.5 lbs boneless, skinless chicken, cut into bite-sized pieces
• 2 Tbsp canola or olive oil
• 1 onion, chopped
• 1-3 cloves garlic, chopped
•  2 x 15 oz cans chopped tomatoes (do not drain)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 - 1 tsp salt
• 3 tsp Garam Masala
• 1 tsp chili powder
• 1/2 cup cream or half-and-half
• 1/4 cup butter (1/2 stick)
• 1 x 4 oz can tomato paste
• My can was about 5-6 oz, and I used it all, as I never seem to find a use for the leftover tomato paste before it goes bad.

• Rice for serving

DIRECTIONS

1. Heat the oil in a large, deep pan over medium heat.
2. Add the onions, cooking until tender (~5 minutes).
3. Add the garlic; cook for 2 minutes.
4. Puree the tomatoes and peppers in a blender or food processor.
5. Add the tomato-pepper puree to the pan along with the remaining non-meat ingredients. 
6. Mix in the chicken. 
7. Cover and cook on a low simmer for 20 minutes. 
8. Serve with rice.

Recipe via Penzey's Spices/Cory Williams