Ingredients
Scale
- 2 pounds boneless skinless chicken breast, cubed
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 tablespoon tomato paste
- 1/2 cup broth or stock
- 1/4 cup white vinegar
- 1 tablespoon brown sugar
- 4-5 cloves garlic, minced
- 1 tablespoon crushed chili flakes, or to taste
- 1 tablespoon garam masala
- Kosher salt and pepper, to taste
Instructions
- Place cubed chicken in a mixing bowl.
- In a separate bowl, mix white vinegar, brown sugar, minced garlic, crushed chili flakes, garam masala, salt, and pepper.
- Pour the marinade over the chicken, mix well, and let marinate for at least 1 hour or overnight in the fridge.
- In a large pan over medium heat, heat olive oil.
- Add the marinated chicken in a single layer; cook undisturbed for 3-4 minutes to char nicely.
- Stir in diced onion and tomato paste; continue cooking for 3 minutes.
- Add broth or stock, stir well, and bring to a bubble.
- Reduce heat and simmer for 8-10 minutes until sauce thickens and chicken is cooked through.
- Serve over cooked jasmine rice.
Notes
Marinating the chicken overnight will enhance the flavor significantly.
Adjust the amount of crushed chili flakes according to your spice preference.
Serve with fresh cilantro for an added touch.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.