This savory dish is a winner every time with family and friends. An amazing pleaser that will have your guests believing you spent hours in the kitchen. The addition of fresh coriander adds aroma and contrast to the divine robust red sauce. Twenty some years ago I ate this marsala dish at my sister Debbie's home. This recipe was so delicious, soon afterwards I recreated it in my kitchen. Since that time, this marsala has been a standard dish on my dinner table because it is so versatile! Just recently I planned to make the original marsala sauce only realizing as I was mixing together the ingredients, I was out of plain yogurt. I quickly improvised and decided coconut creme yogurt would be my best alternative. I spontaneously added veggies to compliment the coconut, leaving out the coriander. The coconut dominated in flavor but blended well with the marsala ingredients. We loved this improvisation and will make the coconut version again! This dish is best served with basmati rice. Truly a spectacular entrée!
Serves 6
Main Ingredients
3 tablespoons tomato paste
4 tablespoons yogurt
4 tablespoons mango chutney
3 teaspoons garam masala
½ teaspoon chili powder, optional
1 teaspoon garlic pulp
1 teaspoon salt
3 tablespoons grape seed oil
1½ pounds chicken breast, sliced into thin 2-inch strips
1½ cups water
10 mini zucchini, slice in ½ inch round pieces
2 tablespoons fresh coriander(cilantro), leaves left whole
Directions
1. Mix tomato paste, yogurt, garam marsala, chili powder, garlic pulp, mango chutney, and salt in a bowl.
2. Heat wok or large frying pan. Once wok is hot, add oil. Add tomato paste mixture to wok, stirring occasionally for 3-4 minutes.
3. Add chicken pieces to marsala mixture and stir until chicken is well coated and pieces begin to turn white. While continuously stirring, pour a small amount of water at a time to slowly thin sauce. Continuously stir marsala and chicken with water until you achieve a semi-thick sauce making sure it does not become too fluid. Lower heat to a simmer for approximately 10 minutes until chicken is cooked through.
4. Add zucchini to marsala sauce and cook another 10 minutes. Stir in coriander. Best served with basmati rice.
Vegetarian Option: Replace chicken with veggies of choice, such as cauliflower, zucchini, peppers, carrots and chick peas.