I recently purchased a lovely cookbook with all kinds of fun recipes and gorgeous pictures. It inspired me to spend tons of money buying fun Indian spices, which are totally necessary to get the lovely color and flavor of this dish, but are also totally worth the money because you will now have fun spices to experiment with.
The first experiment turned out very well–super flavorful and just delicious. I was cooking for a lot of people, so this is a big recipe…feel free to cut it in half to get the size of my regular recipes. I know it looks like a lot of ingredients, but most of them are the spices and in reality it’s super easy.
- About 2 lbs chicken breast (either 4 or 5, depending on the size)
- 4 garlic cloves
- 2 thumb-size pieces of fresh ginger
- 2 red bell peppers
- 1/3 white onion
- 1 jalapeno, seeds and ribs removed
- 1 small package of oyster or a similarly mild mushroom
- 1 small can crushed tomatoes
- 1/2 cup cilantro, diced
- Ground coriander
- Garam masala
- Olive oil, salt, pepper
First, cut the chicken into large bite size pieces, about 1 inch chunks. Grate 3 cloves of garlic and one piece of the ginger–add olive oil and a large pinch of each of the spices and marinate the chicken in this garlic ginger goodness for up to 3 hrs in the fridge.
Now cut the vegetables. Dice the garlic and ginger, slice the jalapeno, bell peppers, and onion into thin strips. Dice the mushroom pretty small–you want the flavor but no big mushroom bites.
In a cast iron or stainless steel pan over medium-high heat with a touch of oil, add the garlic, mushroom, ginger, jalapeno, and chicken. and add another large pinch of each of the spices. Sautee until the chicken is about halfway done. Depending on how much room in your pan there is, either remove the chicken while you cook the onion and pepper, or leave it in there while the onions and peppers cook.
When the chicken is almost cooked through, add the can of tomatoes. Continue stirring for another few minutes, until the chicken has cooked all the way. Turn off the heat, add another dash of garam masala and the cilantro. Serve over jasmine rice or (as I did) mashed potatoes with some turmeric and cumin. Delicious!