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

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.

Garam Masala Chicken with Roast Vegetables

Ingredients

12 Ingredients

Instructions

Keep Cooking