When something comes out okay but could be better, at my house when we make it the second time, we call it “revenge”. The Indian curry last night was yummy but I know it can be better so I altered the recipe. Here’s the tweaked version. My husband and mom liked this one a lot better. This one was for our lunch so it’s for a very hungry person or perfect for sharing!
1 chicken breast
1 finely chopped garlic clove
½ onion (diced)
1 can of tomato juice (5.5 fl oz / 163 mL)
1 large tomato (diced)
1½ teaspoons of Garam Masala (from Mittal Teas)
1 chicken bouillon cube
½ cup of heavy cream
8 string beans
1. Heat the pan and pour oil into the pan. Sear the chicken, about 3 minutes on each side. Take the chicken out of the pan onto a chopping board. Lower the heat to low and place the garlic and onion into the same pan for about 5 minutes. As you wait, dice the chicken into slightly larger than bite size pieces. Don’t worry that it’s uncooked on the inside. You’ll be heating it through later.
2. Add the chicken, tomato juice and tomatoes into the pan, bring to a simmer, cover and lower the heat again. Heat for 15 minutes.
3. Add the garam masala into the pan, mix well and cover. Heat for 15 minutes. Add the cream and mix well. Add the beans and cover. Heat for 5 minutes. Then it’s ready to serve!
We had it with our leftover basmati rice but you could have it with some naan bread. (Recipe to come soon!)