By Dianne Bunis
A popular Indian dish, simplified to one skillet and made healthy by increasing vegetables, omitting butter and using light cream. A blend of ground spices create flavor harmony in this traditional dish plus add health benefits such as anti-inflammatory properties (according to studies). Serve with basmati rice and warm naan flatbread. Add steamed broccoli to complete your meal.
Garam masala Indian spice mix:
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground cloves
1/2 cup all-purpose flour
1 pound all natural (antibiotic & hormone free) chicken tenders
4 teaspoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 medium sweet onion, diced
1 tablespoon fresh ginger, grated
1 15-ounce can diced tomatoes
1 cup low sodium organic vegetable broth
1/2 fresh parsley, chopped
1/4 cup light cream
Sea salt, to taste
Stonefire Tandor Baked Naan, warm as directed
Combine garam masala spices in a bowl. Place flour plus 1 tablespoon of spice mixture in a shallow dish and dredge chicken in the mixture.
Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add garlic, onion, ginger and cook, stirring often until translucent, five minutes.
Drizzle pan with remaining oil, add chicken and lightly brown each side. Add tomatoes plus juice, broth, parsley and remaining spice mix. Bring to a simmer, stirring often until onion is tender, 5 minutes.
Stir in cream, cover and bring to a simmer over medium-low heat until chicken is cooked through, 15-20 minutes. Season with a touch of sea salt.