Garam masala chicken
The other afternoon, when the air conditioning installers invaded our apartment for a good four hours, I went out to the store to get some basic lunch ingredients and came across a tin of garam masala.
I’m a big fan of curry and tandoori because it’s so quick and easy to make a really impressive and delicious dish with these spice mixes. So I picked up the garam masala thinking it would make a great addition to my spice cabinet. Apparently recipes for the blend vary, but this one includes: coriander, cumin, ginger, black pepper, cinnamon, cardamom, cloves, bay leaves, nutmeg, and pimento.
It was delicious. I marinated chicken breasts in some olive oil, salt, and garam masala in the fridge while the workers finished the installation (probably about two hours). Then I added some shredded coconut before grilling them, and served them with goat cheese caprese salad, which is an odd combination, but we’ve been eating a lot of it lately due to our fresh basil in the patio.
Sorry, no photo. It tasted better than it looked. I’ll work on making it prettier the next time, so I can share. The best part is that I did three breasts instead of two, so I have an extra one left over to shred for tomorrow’s lunch salad.