Garam Masala Chicken

• 1 lb boneless skinless chicken thigh
• 1 1/2 Tbs. garam masala
• Vegetable oil
• Salt
• Pepper
• 1/2 bag Egg Noodles
• Half & half
• 1 Tbs. Dijon mustard
• 1/2 box Chicken stock
• 2 Tbs flour
• 1 clove minced Garlic

1. Cook Egg Noodles, drain, and set aside
2. Coat chicken in garam masala and let sit in fridge for 1 hr
3. Coat bottom of saute pan liberally w/ vegetable oil - cook thighs until done, remove and set aside
4. Add minced Garlic, cook until soft
5. Add flour to same pan to make blonde rue - cook for 1 min
6. Add 1/2 box Chicken stock
7. Add Half & half to make light in color (eyeball)
8. Cut up chicken & add back into pan
9. Add Egg Noodles
10. Cook for 5 min - add salt, pepper, and mustard
11. Stir and serve!
12. To add color, add dried parsley

chicken thigh, garam masala, vegetable oil, salt, pepper, egg noodles, mustard, chicken, flour, garlic

Taken from www.epicurious.com/recipes/member/views/garam-masala-chicken-50143111 (may not work)