Garam Masala Chicken with Roast Vegetables | CookOS

Garam Masala Chicken with Roast Vegetables

Name: Garam Masala Chicken with Roast Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
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; 1 tsp kosher salt; ¼ tsp ground black pepper

This garam masala chicken combines boneless breasts in a creamy coconut-tomato sauce with roasted cruciferous vegetables for a balanced, aromatic weeknight meal that delivers restaurant-quality flavor without complexity.

🌍Indian 🥗Gluten-Free 🏷️Garam masala 🏷️Chicken 🏷️Roasted vegetables Coconut milk

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🏷️Fire roasted tomatoes

Garam Masala Chicken with Roast Vegetables

Total

50 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 boneless skinless chicken breasts
2 tbsp garam masala
1 tsp chili powder (optional)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
1 tsp kosher salt
¼ tsp ground black pepper

12 Ingredients

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Instructions

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.
3
Set Suvie cook settings - Bottom Zone: Roast at 350°F for 40 minutes, Top Zone: Roast at 400°F for 30 minutes
4
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.
5
Divide vegetables and chicken between plates and drizzle sauce over each serving.

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Tips & Notes

Pro tips

Pat chicken breasts dry before roasting to encourage browning and better flavor development in the coconut sauce.
Add vegetables in the last 15–20 minutes of cooking so they roast crispy without absorbing too much sauce and becoming mushy.
Stir the sauce halfway through roasting to ensure even coating and prevent the bottom from scorching.
For extra creaminess, use full-fat coconut milk and do not stir it into the sauce until the can has sat upright for 10 minutes—the thick cream rises to the top.

Substitutions

Fire roasted tomatoes → canned crushed tomatoes (loses subtle smokiness but maintains body)
Coconut milk → Greek yogurt or heavy cream (reduces authentic flavor; use half the amount and add at the end to prevent curdling)
Broccoli and cauliflower → green beans, bell peppers, or zucchini (timing may shift slightly; harder vegetables take longer)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days; reheat gently on stovetop over medium heat, adding a splash of water if sauce thickens. Not recommended for freezing due to texture loss in vegetables.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs are more forgiving and stay moist longer; increase roasting time by 5–10 minutes and check internal temp reaches 165°F.

What if I don't have fire roasted tomatoes?

Regular canned crushed or diced tomatoes work; fire roasted adds depth, but standard varieties won't noticeably change the dish.

Can I make this ahead?

Yes. Prepare the sauce and chop vegetables up to 24 hours ahead; roast fresh when ready, or refrigerate the finished dish up to 3 days and reheat gently.