Saturday, January 14, 2012

Garam Masala Chicken with Cranberries and Almonds

This is a made up recipe out of desperation for a change from creamy chicken.  Copy if you like, adapt if you please!

600g chicken thigh fillets, cubed
1 onion, diced
1/4 red capsicum, diced
1/4 green capsicum, diced
oil
1 Tbsp garam masala
1 400g tin of crushed tomatoes
1 carrot, thinly sliced
1 zucchini, diced
1/2 cup slivered almonds
1/4 cup dried cranberries


First chop the onion and capsicums and place in a fry pan on high with some oil.  Fry until onion is clear.  Add cubed chicken and brown it.  Sprinkle the garam masala over the hot meat and vegetables and stir to mix in thoroughly.  Add tin of tomatoes, 1 cup of water and the carrot.  Leave to simmer.  When carrot is cooked add the zucchini and cover.  Turn off the heat.  When the zucchini is tender add the almonds and cranberries and toss.  Serve with pasta or rice.


The almonds and cranberries were inspired.  I really think the crunch of the almonds and the tart-sweet taste of the cranberries offset all the sweet tastes very well.


Best wishes
Jen

1 comment:

  1. Sounds lovely.
    I make a similar dish minus the cranberries and almonds. Perhaps I'll give that a shot. I am not very creative with stuff like that and unless I've tried it or someone else has, I haven't got a good sense of what goes with what.

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