Chicken w/ Garam Masala

Modified Indian recipe. I go heavy on the garam masala (it's mild) and extra light on the cumin (because it can easily overwhelm a dish. This cooks up in 5-10 minutes.

• 2 boneless skinless chicken breasts
• 2 tbsp vegetable oil
• 1/2 onion, finely chopped
• 2 garlic cloves, crushed
• 1 two-inch piece fresh gingerroot, grated
• pinch (PINCH!) cumin
• 1 tbsp garam masala (or more)
• 1 tbsp lemon juice
• 6 tbsp hot water
• salt & pepper

Rinse chicken, pat dry & slice thinly.

Heat oil in a large skillet, add onions and cook 2-3 minutes, stirring. Remove onions from pan & set aside.

Add chicken to pan & cook over high heat, stirring frequently for about 5 minutes or until browned all over.

Stir in garling, gingerroot, cumin, garam masala as well as salt & pepper to taste.

Cook 1 minute, then stir in cooked onions, lemon juice & water.

Cover & cook over low heat about 10 minutes or until chicken is tender.

Serve hot over jasmine rice.

*Garam Masala is a blend of common indian spices. It differs regionally but the basic combination usually includes: peppercorns, cloves, bay leaves, cumin, cinnamon, cardamom, nutmeg, anise & coriander.

(picture from Flickr)