About
I love dishes that can go from stovetop to oven. It allows you to get a good sear on the meat (and therefore good flavor) and then finish the meal in the oven so the protein does not get overcooked. Plus, everything can be made in one pan which is so nice for clean up and for serving. This dish is full of delicious flavor thanks to garam marsala and clarified butter. This would be great served with a nice green veggie or cauliflower rice. Use a garam marsala that does not have sugar. If your spice mix contains salt, great! If it does not, please season the chicken and the sauce with salt to your liking.
Ingredients
- 2 large breast (yield after cooking, bone and skin removed) chicken breast
- 1 ½ teaspoon clarified butter
- 2 ½ tablespoon garam masala punjabi style by penzeys spices
- 1 cup coconut milk by aroy-d
- 1 medium (approx 2-3/4 in. long, 2-1/2 in. dia) red bell pepper
- ½ teaspoon turmeric powder by healthworks
- 1 tablespoon cilantro
Instructions
- Preheat an oven to 350 F. In a large ovenproof skillet, like a cast iron, heat the pan until very hot. Then add in the butter. Slice the chicken breasts in half the long way to make 4 flat chicken pieces. Saute the chicken and cook on the first side for 5 minutes. Flip and cook for another 1-2 minutes.
- Add in the garam marsala and toss chicken to coat it in the spices.
- Add in the red bell pepper that has been sliced into julienne pieces. Then the coconut milk and turmeric. Mix to combine.
- Place in the oven and bake for 10-15 minutes or until chicken is cooked through. Sprinkle with chopped cilantro and serve!
Nutrition Facts
- Servings: 4
- Calories: 296.1kcal (per serving)
- Fat: 15.5g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 31.2g (per serving)
