4 boneless skinless chicken breasts, halves
1/3 cup flour
2 T. canola oil
1 onion, chopped
1 t. minced garlic
1 can (14.5oz) diced tomatoes, drained
1 cup light coconut milk
1/2 cup cream of chicken soup
1 T. + 2 t. garam masala seasoning
1 cup frozen peas
salt and pepper to taste
Place chicken and flour in resealable bag, toss to coat. Set aside. In large skillet, heat oil over med-high heat. Brown chicken breasts on both sides. Remove and set aside. Add onion and garlic to skillet. Saute until soft. Add remaining ingredients, except peas, stir to combine. Bring mix to boil. Reduce heat and return browned chicken to skillet. Simmer 15 minutes. Add froxen peas. Return to simmer and cook for 10 minutes more. Serve with hot rice, egg noodles, or couscous.
1/3 cup flour
2 T. canola oil
1 onion, chopped
1 t. minced garlic
1 can (14.5oz) diced tomatoes, drained
1 cup light coconut milk
1/2 cup cream of chicken soup
1 T. + 2 t. garam masala seasoning
1 cup frozen peas
salt and pepper to taste
Place chicken and flour in resealable bag, toss to coat. Set aside. In large skillet, heat oil over med-high heat. Brown chicken breasts on both sides. Remove and set aside. Add onion and garlic to skillet. Saute until soft. Add remaining ingredients, except peas, stir to combine. Bring mix to boil. Reduce heat and return browned chicken to skillet. Simmer 15 minutes. Add froxen peas. Return to simmer and cook for 10 minutes more. Serve with hot rice, egg noodles, or couscous.
