1. Dredge chicken in seasoned flour, sprinkle one side with half of the curry powder and half of the garam masala powder. Heat ghee over medium heat. Add chicken, seasoned side down. Sprinkle unseasoned side with remaining curry powder and remaining garam masala powder, turn chicken when golden brown, and brown the other side. Remove from pan. 2. Add more ghee, if needed. Saute onion in ghee until soft. Add garlic and saute another minute. Vegetables should be soft and aromatic, but not browned. 3. Return chicken to pan. Add chicken broth, lemon juice and cream or half and half. Bring just to a simmer. Do not allow to boil. Cover and simmer gently for 30 to 40 minutes over low heat. Serve immediately over hot cooked Basmati rice. 4. Note 1: If desired, add about 1/8 to 1/4 cup unsweetened coconut milk along with the stock. 5. Note 2: Garam masala is a spice blend used in east Indian and south Asian cooking. 6. Note 3: For a spicier dish, add 1/4 teaspoon cayenne pepper to the seasoned flour. 7. Note 4: Make a basic seasoned flour by adding 1/2 to 3/4 teaspoon fine-grained table salt and 1/2 teaspoon white pepper to 1 cup of all-purpose flour. 8. Note 5: In place of the tenderloins, use 1 pound skinless, boneless chicken breast, cut in half the wide way, and then cut into 1/2 inch strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
