Masala chicken

By Dr. Desiree Cremer

Masala chicken is a quick and easy meal that gives just that tangy kick in the week. After teaching all day, I want something thing that reminds me of home in Cape Town. So I go to my version of masala chicken. As I prepared this dish in my social justice kitchen, I thought about what makes an educational leader? What are the challenges? A spicy meal for a spicy topic, my next blog. 

• Four chicken breasts or eight breast cutlets
• Turmeric powder
• Curry powder
• Cassava flour
• Avocado oil spray
• Olive oil 
• Chili peppers (optional)
• Salt and pepper
• Slice your chicken breast or cutlet into small chunks and place into a bowl
• Sprinkle 1 tablespoon of turmeric over the chicken – add more if needed 
• Sprinkle 1 tablespoon of curry powder over the chicken- add more if needed
• Sprinkle some olive oil over the chicken
• Sprinkle two tablespoons of cassava flour

 Mix all the ingredients through, add some salt and pepper, add chill peppers according to your hot and spicy needs.  If you have a problem with spicy food, then eliminate this ingredient.  It is optional yet equally tasty.  Stir it through, I go on sight and add a little of this or that – as needed.

Spray your pan with avocado oil and when your pan reaches medium heat, add the chicken chunks. Turn over the chicken when it is golden brown. I sometimes serve my chicken masala dish with steamed cauliflower, broccoli, carrots, or a green salad. You can serve it with many options: vegetables, salad, or rice.