Ingredients
1/2 jar Spicemode Masala Cooking Sauce
1 1/2 pounds Chicken Breast, Skinless, Boneless
15 ounces Crushed Tomato
1 cup Coconut Milk
1/2 cup Scallions, Cilantro
Preparation
Cut the Chicken into strips across the grain into bite-sized pieces and marinate in a spoonful of Masala sauce.
Heat oil in a heavy bottom pot, add chicken and season with salt and pepper. Saute until browned, about 5 minutes. Remove chicken from the pan.
Note : For a rustic, charred flavor, add a spoonfuls of yogurt and a dash of Spicemode Tikka Seasoning to step 1, if you have it on hand, for the classic preparation. Then place chicken on a sheet tray and broil in the oven for 6 minutes each side, until the edges are browned.
Next, add Masala sauce to same pot over medium heat, stir until fragrant. Add crushed tomatoes and simmer, stirring occasionally for 6-8 minutes, until flavors combine and sauce reduces.
Add coconut milk. bring to a boil and then reduce heat and let simmer until the sauce has a nice consistency.
Add chicken back to the pan, along with all the juices, and slowly simmer until the chicken is cooked through.
