Saturday, October 29, 2011

Breast of Chicken in an Onion-Turmeric Sauce

This recipe has been on my list to try for a while and I'm so glad I finally got around to it. It requires a bit of time to marinade, but don't let that turn you off the recipe as it cooks up extremely quickly. The flavours on this dish are excellent. I highly recommend using the Punjabi garam masala recipe as it's an excellent spice to have on hand. I only wish I hadn't scaled the recipe down when I made it so I'd have more leftovers!

Two years ago: Southwestern Egg Rolls

Breast of Chicken in an Onion-Turmeric Sauce (from 660 Curries)

4 tbsp canola oil, divided
1 small red onion, coarsely chopped
1 tsp coarse kosher salt
1/4 tsp ground turmeric
450g boneless, skinless chicken breasts, cut into 1" pieces
2 tbsp finely chopped cilantro
1 tsp Punjabi garam masala
3 lengthwise slices fresh ginger (2 1/2" long, 1" wide, and 1/8" thick), cut into matchstick-thin strips

1. Pour 2 tbsp of oil into a blender jar, followed by onion, salt, and turmeric. Puree to form a smooth, light paste.
2. Spoon onion puree into a medium-size bowl, add chicken pieces, and coat well. Refrigerate, covered for 30 minutes to an hour to allow the chicken to absorb some of the flavours.
3. Heat the remaining 2 tbsp of oil in a medium-size skillet over medium-high heat. Add chicken, paste and all, and cook, stirring until chicken pieces turn honey-brown, about 5 to 6 minutes.
4. Pour in 1/2 cup water and scrape bottom to deglaze skillet. Bring to a boil and lower heat to medium, cover, and simmer, stirring occasionally until chicken is cooked through, 5 to 7 minutes.
5. Stir in cilantro, garam masala, and ginger. Raise heat to medium-high and simmer uncovered until sauce thickens, 2 - 3 minutes.

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