Stage 3: Soft Food
November 24, 2015
Creamy and tangy chicken stew cooked on a stove top. This recipe comes with homemade garam marsala recipe, but you can get a store-bought version at spices section or Indian/specialty store.
1 lb. of boneless and skinless chicken breasts, cut into chunks
1 medium onion, chopped
3 tbsp. of minced ginger
6 cloves of garlic, minced
1 tsp. of kosher salt
½ tsp. of ground black pepper
2 tsp. of olive oil
2 tsp. of smoked paprika
3 tbsp. of tomato paste
1 tbsp. of garam masala (to make homemade garam marsala, check recipe below)
½ cup of nonfat milk or 2 tbsp. thick unsweetened coconut milk
1 cup of nonfat yogurt
1 cup of water
2 tsp. of ground cumin
1 tsp. of ground coriander
1 tsp. of ground cardamom
1 tsp. of ground black pepper
½ tsp. of ground cinnamon
¼ tsp. of ground cloves
¼ tsp. of ground nutmeg
** To make garam marsala, combine all ingredients listed above in an airtight container. Mix well and store in a cool, dry place.
1In a large saucepan, over medium heat, sauté onion and chicken chunks with olive oil for 5 minutes.
2Sprinkle minced garlic, ginger, and tomato paste into the chicken mixture. Mix well. Cook for 1 minute.
3Stir in salt, pepper, paprika, garam masala, yogurt, milk, and water. Bring to boil. Stir occasionally.
4Lower the heat, cover with a lid, and simmer for 20-25 minutes or until the chicken is cooked and the sauce is thickened.
5Garnish with chopped cilantro, if desired.