Another curry classic- this time with my faves garam masala, chicken, tomato, and coconut milk. Heaven on a plate...
1⁄2 pound chicken breast strips
6 ounces tomato paste
5 ounces peas
2 teaspoons garam masala
1 14 ounce can coconut milk
1/2 cup brown rice
salt, sugar, garlic, oil, vinegar
Bring a 1 1/12 cups salted water to a boil over high heat. Add rice, reduce heat, and cover. Cook until water is absorbed and rice is tender. Set aside until ready to serve.
Finely grate 1 clove garlic.
Pat chicken dry; season all over with salt and pepper.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook, undisturbed, until browned on the bottom. Stir and cook until cooked through.
Transfer to a plate; reserve skillet.
To same skillet over medium heat, add grated garlic, garam masala, and 1 heaping tablespoons tomato paste. Cook, stirring, until paste turns brick red and aromatics are fragrant. Stir in coconut milk; bring to a simmer. Reduce heat to low and simmer, stirring, until thickened.
Stir in peas and chicken until heated through. Stir in 1⁄2 teaspoon sugar and 11⁄2 teaspoons vinegar. Season to taste with salt and pepper. Fluff rice with a fork.
Serve chicken korma curry over rice. Enjoy!