Mumbai Style Chicken with Roasted Tomatoes
Prep Time
Cooking Mode
1 tbsp Compliments Canola Oil
½ cup diced shallots
4 garlic cloves, coarsely chopped
1 tsp garam masala spice
1 tsp turmeric
3 tomatoes on the vine, cored and quartered
1 tbsp granulated sugar
½ tsp each salt and pepper, divided
½ cup Compliments Chicken Broth
1 tbsp white wine vinegar
4 Ready For You - Mumbai Style Marinated Chicken Breasts (in-store marinated)
2 green onions, thinly sliced
1 tbsp Compliments Canola Oil
½ cup diced shallots
4 garlic cloves, coarsely chopped
1 tsp garam masala spice
1 tsp turmeric
3 tomatoes on the vine, cored and quartered
1 tbsp granulated sugar
½ tsp each salt and pepper, divided
½ cup Compliments Chicken Broth
1 tbsp white wine vinegar
4 Ready For You - Mumbai Style Marinated Chicken Breasts (in-store marinated)
2 green onions, thinly sliced
Directions
1Make the Tomato Curry either on the BBQ or stovetop. If on BBQ, add the oil to a large cast-iron pan and bring to medium heat on the BBQ (lid closed). If on stovetop, bring oil to medium heat in a large frypan or saucepan.
2Add shallots; cook until golden.
3Stir in garlic, garam masala and turmeric just until fragrant, about 30 sec.
4Stir in quartered tomatoes to coat, then mix in sugar and 1/4 tsp (1 mL) each salt and pepper.
5Add chicken broth and vinegar.
6Simmer until tomato wedges are softened (but retain their shape) and sauce is thickened, 15 to 20 min.
7Remove from heat; cover to keep warm.
8Meanwhile, season the Mumbai Style Chicken with the remaining 1/4 tsp (1 mL) each salt and pepper.
9Grill meaty-side down on BBQ at medium heat for 8 to 10 min., rotating pieces a quarter turn (90 degrees) halfway through cooking to create cross-hatching.
10Flip over chicken and grill another 5 to 10 min., until internal temperature reaches 74°C (165°F).
11 Transfer to a chopping board to rest 5 min.
12Cut each breast into 5 or 6 thick slices. Spoon Tomato Curry overtop and garnish with green onions to serve.
Tips
1
Try different ways to serve the Tomato Curry: coarsely mash the cooked curry for a more chutney-like texture or puree into a smoother sauce.
Disclaimer
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Personal Note
Personal Note
