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Sweet-and-Sour Indian Chicken

May 26, 2014

20140524 Sweet and Sour Indian Chicken

This play on sweet-and-sour chicken gets some heat from Indian spices, like garam masala. Garam masala is an addictive mixture of cinnamon, coriander, cloves, black pepper, cumin and cardamom.

If you want a milder dish, add a bit extra yogurt or cream (and leave out the fresh peppers). It is awesome with some rice and naan, which will pick up any extra sauce. I cooked it on the stove, but this is also an easy recipe to throw in the oven or crock pot on low for several hours.

You will need:

  • 1 can (6 oz) unsalted tomato paste
  • 8 T plain Greek yogurt (I recommend at least 2% fat)
  • 4 1/2 t garam masala
  • 3 t chili powder
  • 4 cloves garlic, minced
  • 6 oz (~ 7 T) mango chutney
  • 1 t salt (optional)
  • 1 1/2 t sugar
  • 1 1/2 lb chicken breast, cut into bite-sized cubes
  • 4 T olive oil
  • 2/3 c water
  • 2 fresh green chilies, chopped (optional)
  • 5 T fresh cilantro, chopped
  • 6 T light cream or coconut milk

Then you will…

  1. In a medium mixing bowl, combine the tomato paste, yogurt, garam masala, garlic, mango chutney, salt and sugar.
  2. Stir in the chicken. Cover and refrigerate at least 1 hour to allow the chicken to marinate.
  3. Heat the oil in a large, non-stick skillet over medium-high heat.
  4. Lower the heat to medium and add the yogurt-covered chicken. Cook for about 5 minutes, stirring regularly.
  5. Mix in the water to thin the sauce slightly. Continue cooking another 5-7 minutes, or until the chicken is cooked through and tender.
  6. Reduce heat to medium-low.
  7. Stir in the chilies (if using), cilantro and cream.  Cook for another 2 minutes.
  8. Serve with rice and naan.
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