Instructions: Slice the chicken into bite-sized pieces. Place a nonstick medium-sized sauce pan over high heat. When hot, add the chicken; season with salt and pepper, and stir-fry about 3 minutes, or until still pink but almost done. Add the oil and onion and stir fry until onion is translucent. Add the ginger and garlic and stir fry about 10 seconds. Add the masala; stir to coat the chicken and warm the spice, about 5 seconds. Add the beans and stir fry about 2 minutes. Add 2 tablespoons of water or broth; reduce heat to medium. Continue to cook for 2 to 4 minutes or until the beans are to your liking.

Mix the yogurt well with the half and half. Remove the chicken from the heat and stir in the yogurt mixture. Serve at once. Alternatively, serve the yogurt on the side.

Serving Ideas : Boiled potato cubes, chopped green onion, pinch of madras curry; or serve with basmati rice; or pita points.

Description: "A very colorful dish of caramelized vegetables with spicy slices of chicken."

NOTES : Paubhaji Masala is a blend of coriander seed, chile peppers, fennel, cumin, etc. used mostly for vegetables.

This was verrrrrry good. not
5 ingredients plus pantry!

green beans, red onions, chicken

Everything was in the house, so it was cooking from my usual pantry.

Very tasty stuff.

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