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1 1/2 lbs 1 1/2 inch cubed chicken breast
1 medium onion, chopped
2 tbs lemon juice
2 cups diced tomatoes
2 tsp Paprika
1 tsp Minced Garlic
1 tsp Garam Masala
1/2 Cumin
1/2 tsp crushed Red Pepper, to taste
2 tbs Olive Oil
1/3 cup heavy cream
1 tbs cornstarch
1/2 teaspoon salt

Heat oil in large nonstick skillet on medium heat. Add onions and cook for 5 minutes. Add chicken and lemon juice; stir frequently and cook 10 minutes or until chicken is no longer pink. Add all of the spices except Red Pepper; cook and stir 1 minute. Stir in tomatoes until well mixed. Stir cream into cornstarch, add salt and gradually pour into skillet. Add Red Pepper to taste. Bring to boil. Reduce heat to low and simmer for 5 minutes; stirring frequently, or until slightly thickened. Serve with cooked rice or naan bread.


1 cup rice ( used jasmine)
1 1/2 cups water
1/2 cup frozen peas
pinch salt

In a quart, bring water to a boil. Stir in rice, peas and pinch salt. Cover tightly and  and simmer at low-medium heat for 20  minutes. Remove from heat, keeping covered for 5 minutes. Fluff with a fork and serve.