For supper the other night I decided to put a spin on Chicken Garam Masala.
I started off with one boneless skinless chicken breast cut into bite sized chunks, a tablespoon of garam masala, 1 medium white onion diced, 2 tablespoons of olive oil, a splash (about a tsp) of apple cider vinegar, and some salt and pepper, mixed it all up in a bowl and let it marinate for a couple of hours.
I cranked up the heat on my skillet then I dropped the chicken and onions into the hot pan, stirring constantly to keep it from burning. Once the onions started to turn clear, I added 1/4 red wine (I used a 2011 Norton from Cavender Creek Vineyards ) and a can of diced tomatoes.
Then I threw in a palmful of oregano, just because.
For my noodles, I decided ramen would be the way to go so I brought some water to a boil
When the noodles were cooked, I tossed them in with the sauce.
And here is the finished product. OMG it was so good, although I probably should only have cooked two ramen packets.
Chicken kind of Garam Masala
1 boneless skinless chicken breast - diced
1 medium white or yellow onion - diced
1 TBS garam masala
2 TBS olive oil
1 tsp apple cider vinegar
salt & pepper to taste
4 packs (should have only used two) of ramen noodles - spice packet discarded
- In a bowl, mix chicken, onion, garam masala, oil, vinegar and salt and pepper. Let marinate for 30 minutes to a couple of hours.
- Bring a skillet to medium high heat, then add the chicken onion mixture.
- sautee until the onions start to turn clear then add 1/4 red wine and one can of diced tomatoes.
- Reduce heat to low and simmer covered 45 mins.
- Cook ramen noodles according to package directions
- Mix noodles and sauce together in skillet