A quick weeknight chicken dish embracing the flavors of the subcontinent of India.
if you can't find garam masala at your grocery store, try Penzey's
Using a sharp knife, slice chicken breast into small bits. (This is easier to do if the chicken is partially frozen.)
Toss chicken with flour, curry powder, garam masala, and lemon pepper.
In a large skillet, heat oil over medium heat. Mince garlic and add to skillet. When oil is hot, add chicken. Stir frequently while cooking. Allow the chicken to cook until cooked most of the way through.
Drain and rinse black beans. Add to skillet. Stir to combine.
Add diced tomatoes. Stir to combine.
Reduce heat to simmer; simmer 5 min.
When nearly ready to serve, stir in sour cream.
Serve with Saffron Rice