Wednesday, September 11, 2013

Somewhat Homemade: Tikka Masala Curry Chicken & Naan

This meal in my house is referred to as the "spicy chicken thing with the rice". David has been wanting to take us to an Indian restaurant for as long as I've known him. Not being so sure of what my taste is when it comes to their herbs and spices... He bought curry in a jar.
Now, since I've never been to an authentic Indian restaurant, I honestly can't give an opinion as to how this meal measures up to an authentic Indian meal. But! We know all that we need to know in this house and that is that this stuff is good! It's also super easy and simple. If you're someone who finds rice a little tricky to make, Uncle Ben sells basmati, as well as brown rice in microwaveable pouches.

When I first tasted this meal, David used white rice or basmati rice. Today, I use brown rice and I just recently decided to add frozen peas to the chicken for a little added health benefit.

This is what you'll need:
  • Chicken (breast or boneless, skinless thighs) *1 lb makes about 4 servings*
  • Olive oil
  • Patak's Tikka Masala Curry
  • Rice (white, brown or basmati)
  • Stonefire Baked Naan (regular, garlic or sweet chilli flavor)
  • A little salt & pepper to taste
  • Cumin (optional)
  • Frozen peas (optional)
  • Sliced jalapeño (extremely optional)
1. Prepare rice as directed on the package. (If using microwaveable pouches, prepare rice just before serving.)
2. Cut up chicken into just about 1 cubes or slices (whichever you prefer). Pour about 1-2 T of olive oil into a large skillet. Lightly season chicken with salt & pepper if desired. (I usually sprinkle with cumin as well) Cook chicken through on medium/high heat.
3. Pour in Tikka Masala Curry. This is where I add my frozen peas. (If you like heat... this is also where I mince up a single slice of jalapeño and add to the simmer. Yes. Our toddler LOVES it too!)
4. Cover & simmer 10-15 min or until peas are cooked through. 
While your curry chicken simmers on low...
5. Heat oven to 400*. Place naan straight on the rack and bake for about 4 minutes.
6. Lightly brush naan with olive oil. 

Once your chicken is simmered to perfection. Pour your curry chicken over a serving of rice.... Tuck a nice piece of toasted naan into your dish. (Garlic naan is my personal favorite.) Stand back and admire your not-entirely-homemade masterpiece. Sit & Enjoy!

1 comment: