I had some leftover chicken breast that I had no idea what to do with, I considered making grilled chicken to eat with salads, but I decided that would have been too boring (I’m not much of a grilled chicken breast fan anyways). I was inspired by this lamb masala that I ate at this amazing Indian place near my job so I decided to try and recreate the dish with chicken instead and of course with a Haitian twist.

  • 2 lbs of chicken breast
  • 1 Lime (to clean the chicken breast)
  • 1 TBS of white vinegar
  • 1 medium onion
  • 2 bell peppers
  • 3 whole tomatoes
  • 4 garlic cloves
  • 2 TBS of curry powder
  • 2 TBS of epise
  • 1 TBS of fresh chopped parsley
  • 2 TBS of tomato paste
  • 2 TBS of Ghee
  • 2 TBS of peanut oil
  • 1 tsp of adobo
  • 1 tsp of salt
  • 1 cup of water
  1. Clean chicken breast with lime, then rinse
  2. Marinate chicken breast in epise, 1 tsp of salt, and vinegar for at least 2 hours.Photobucket
  3. Cut chicken into stripsPhotobucket
  4. In a deep pan, add 2 TBS of Ghee and 2 TBS of peanut oil. Once the ghee has melted, add the chicken strips to the pot.Photobucket
  5. Cook the chicken for 5-7 minutes until it’s done (don’t overcook the chicken breast)Photobucket
  6. Remove the chicken from the pot and set aside.
  7. In the same pot, add quartered tomatoes (seeds removed), sliced bell peppers, crushed garlic, and sliced onions. Season lightly with adobo (about 1 tsp)Photobucket
  8. Cook the vegetables for 5 minutes, until they are softened.
  9. Add in curry powder, tomato paste, and chopped parsleyPhotobucket
  10. Add 1 cup of water, mix well (until to tomato paste is well blended), cover and simmer for 10 minutes
  11. Add chicken back into the pot, mix with all of the ingredients. Cover and simmer for 15 minutes. Taste and season with adobo to taste.Photobucket

Serve over white rice or with VegetablesPhotobucket

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