Chick Pea Masala (or Chicken)

Ingredients:

2 tsp parprika

1 tsp minced garlic

1 tsp garam masala

1/2 tsp cumin

1/2 tsp crushed red pepper (optional)

2 tsp butter

1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes (not sure how to subsitute the chick peas - maybe 1 16 oz can drained?)

1 cup chopped onion

2 tbsp lemon juice

1 can (14 1/2 oz) diced tomatoes, undrained

1/3 cup heavy cream

1 tbsp cornstarch

1/2 tsp salt

 

1. Melt butter in large nonstick skillet on medium heat.  Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink.  Add all of the spice except the crushed red pepper; cook and stir 1 minute.

 

2. Stir in tomatoes until well mixed.  Stir cream into cornstarch and salt until smooth.  Gradually stir into skillet.  Stir in the red pepper to desired spice level.  Bring to boil.  Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

 

Serve with rice and/or naan bread.