Garam Masala Chicken
A quick, creamy garam masala chicken simmered in coconut milk with peas and carrots. Serve over basmati rice with warmed naan.
Equipment
- Large skilletnonstick
Ingredients
Ingredients
- 1 tablespooncoconut oilor any cooking oil
- 2 teaspoonsminced garlicsee note 1
- 2 teaspoonsginger paste
- 1 tablespoongaram masalasee note 2
- 1-1/2 teaspoonsground chili powder
- 1-1/2 teaspoonsground cumin
- 1 teaspoonsalt
- 1 teaspoongarlic powder
- 1 teaspoonground turmeric
- 1 teaspoonpaprika
- 1/8 teaspoonred pepper flakesoptional
- 1 13.5-ounce cancoconut milkfull-fat, see note 3
- 1 12-ounce bagfrozen peas and carrots
- 1 tablespoonhoney
- 3 cupsshredded rotisserie chickensee note 4
- 1/4 cupfinely chopped cilantrooptional
- 1 limeoptional
- Basmati ricefor serving see note 5
- Naanfor serving
Instructions
Instructions
- Heat 1 tablespoon coconut oil in a large nonstick skillet over medium heat until melted and shimmering.
- Add 2 teaspoons minced garlic and 2 teaspoons ginger paste; cook, stirring constantly, until fragrant, about 30 seconds.
- Add 1 tablespoon garam masala, 1-1/2 teaspoons ground chili powder, 1-1/2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon ground turmeric, 1 teaspoon paprika, and 1/8 teaspoon red pepper flakes (optional). Cook, stirring constantly, until the spices are very fragrant, about 1–2 minutes. Reduce heat or add a splash of water if the spices start to stick or burn.
- Pour in 1 (13.5-ounce) can full-fat coconut milk and increase heat to medium-high. Use a whisk to blend the spices into the coconut milk until the sauce is smooth and fully incorporated.
- Add 1 (12-ounce) bag frozen peas and carrots and 1 tablespoon honey. Stir and cook until the vegetables are thawed and the sauce has thickened and is bubbling around the edges, about 5 minutes.
- Add 3 cups shredded rotisserie chicken and gently stir just until the chicken is warmed through and evenly coated with sauce, about 1–2 minutes.
- Remove the skillet from the heat. If using, stir in 1/4 cup finely chopped cilantro and squeeze the juice of 1 lime over the dish. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve the garam masala chicken over cooked basmati rice and enjoy with warmed naan.
Notes
Fill a large pot with water and set it to boil.
Once water is at a rolling boil, generously salt the water and add in uncooked rice.
Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!
Once water is at a rolling boil, generously salt the water and add in uncooked rice.
Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!