Warm garam masala adds deep flavor to boneless, skinless chicken breasts in this delicious and easy weeknight meal. The chicken is roasted in a creamy, tangy blend of coconut milk, fresh ginger, and fire roasted tomatoes, served alongside roasted broccoli, cauliflower, and red onion.
Garam Masala Chicken with Roast Vegetables
Ingredients
- 2 boneless skinless chicken breasts
- 2 tbsp garam masala
- 1 tsp chili powder (optional)
- 1 can full fat coconut milk
- 1 can fire roasted tomatoes
- 2 tsp grated fresh ginger
- 1 cup cauliflower florets
- 1 cup broccoli florets
- ½ red onion, sliced
- 2 tsp vegetable oil
Directions
1) Season chicken all over with 1 tsp kosher salt, 2 tbsp garam masala, and 1 tsp chili powder (if using). Place chicken in a Suvie pan and pour over 1 can coconut milk, 1 can fire roasted tomatoes, and 2 tsp grated ginger. Place pan in the bottom zone of Suvie.
2) In a second Suvie pan, stir together 1 cup cauliflower, 1 cup broccoli, ½ sliced red onion, 2 tsp vegetable oil, ½ tsp kosher salt, and ¼ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 40 minutes
Top Zone: Roast at 400°F for 30 minutes
3) Remove pans from Suvie. Transfer chicken to a cutting board and let cool 5 minutes. Cut chicken into slices. Stir coconut milk and tomatoes together and season with salt and pepper to taste.
4) Divide vegetables and chicken between plates and drizzle sauce over each serving.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 490, Total Fat 27g, Total Carbohydrates 8g, Total Sodium 1160mg, Total Protein 52g.
